Simply delicious. I read some reviews, and left out the milk. But after the first chill I tasted it and added the same amount of sour cream. That gave it the mouth feel I was looking for. Also, next time I think I'll cut back on the vinegar, about a third off I should think. Sugar and salt quantities were right on. Thanks for a great recipe! For those wanting to chop their own, this is what I used: 1/2 head of green cabbage, 2 carrots, 1/2 green bell pepper, all sliced or shredded thinly.

Reviewed On: Apr. 4, 2006

Very tasty and lovely creation. I had to give this 4 *'s due to its richness. I had my qualms when reading the nearly pound and a half of cream cheese and over a third of a pound of butter. However, the reviews below won me over, and I made it per the instructions. It was indeed enjoyed by myself & my guests. However, it made so much for how much a person could actually eat of it. And I had 20 hungry people! I think a person could cut the amount of cream cheese/butter mixture in half and use light cream cheese to make this more of a snack food of which people could go back for more.

Reviewed On: Dec. 26, 2005

Unlike some previous reviewers, I like the taste an oven baked crust gives to a pie like this. I used a ready made crust, which was fine, but wouldn't mind substituting a jazzier one. The flavor was great, you could taste everything individually and together. It isn't much for the eye (hence the 4 stars), so I will probably add something with a splash of green next time. Also, for vegetarians, the protein levels aren't wonderfully high, so some tofu marinated in a tofurkey seasoning mixture might be a good add, or perhaps some shelled edamame? I will continue to play with this, it's worth it. Thanks Jen!

Reviewed On: Oct. 13, 2005