Just finished making this wonderful salad for the first time. I'm wondering if the complaints on the volume of dressing have to do with how you interpret "2 cups whipping cream"? Is that before or after whipping? Or are people substituting Cool Whip? I used 1 cup of whipping cream, which was probably more than 2 cups after whipping. (If you started with 2 cups of whipping cream, it would be a mountain!) I did cut back the mayo to 1/2 c, as I prefer a sweeter dressing. This seems to be the perfect amount of dressing for me. I also substituted craisins for the golden raisins, and threw in a handful of pecans. Can't wait to serve this at Thanksgiving dinner today!

Reviewed On: Nov. 26, 2009

This was good. I actually doubled the recipe for a party, and cooked it in my old faithful turkey roaster. Took about 3 hours for the rice to get tender, stirring it about every hour. However, that was a little too early for my party, so turned down as low as it could go for 2 more hours. That probably wasn't a good idea ... it kept sucking up the broth, and I ended up adding an awful lot of additional broth. I thought the rice was a little mushy, but the flavor of the whole thing was good, and my guest enjoyed it ... and loved having leftovers to take home.

Reviewed On: Feb. 27, 2009

This was very pretty, made up in individual fancy dessert glasses, but pretty much tasted like instant pudding with whipped cream. My guests enjoyed it, but my hubby and I weren't too excited about it. It was simple to make, so worth keeping in mind when something quick is needed.

Reviewed On: Jan. 1, 2009