Going by the other reviews, I also doubled the "filling" for this cookie bar. I don't believe the amount written would have been enough. I also, like many other reviewers like a stronger lemon flavor, so I used the zest and juice from 1 1/2 lemons. I also added 1 box instant sugar-free lemon pudding to the cream filling and couple drops of yellow food color. The bars are very good. My family liked them. They are kind of like a little cheese-cake cookie. Very good.

Reviewed On: Aug. 4, 2009

I made this for a large party and so doubled the ice cream part using quarts. I made my own chocolate cookie crumb crust (just google it for the recipe). I made it in a large cheesecake pan with removable sides. Everyone loved it and I will make this again for special occasions.

Reviewed On: May 25, 2009

C'mon folks, you don't have to be a rocket scientist to make this recipe. It is simple. Starting from the first ingredient, 2 1/4 cups brown sugar - down thru the pecans belong in the cake. The remaining ingredients are for the icing. As for the cake....it is delicious and I will make again. My friends loved it.

Reviewed On: Oct. 24, 2008