I've made this several times and it's always a success. However, I use only 1 1/2 cups of brown sugar and ALWAYS use french bread. The texture of the french bread is great for a pudding, not "soggy" like a sandwich bread. Also, I like to sprinkle a small amount of chips on top because it makes for a better presentation in the dish.

Reviewed On: Dec. 18, 2008

I combined a Duncan Hines white cake mix with the cream cheese AND a stick of softened butter, and it turned into a cookie dough consistency. I used 2 cans of chunk peaches with all the juice, combined with 1 tsp. vanilla, 4 Tbls of dark Karo syrup and some cinnamon. In a buttered dish I spread out a little over half of the "dough" mixture around (in spoon size pieces) then poured the peaches and juice over that, followed by more small chunks of dough on top. This way, the peaches are mixed throughout and it makes a much prettier presentation in the baking dish. I also made a little cinnamon struesel to sprinkle on top and put on about 10 min. before baking was finished. Unlike some other reviewers said, this did not come out "soupy" at all. It was just right! Everyone raved about how great it was and I had several recipe requests! Gave this 4 stars because I don't believe it would have turned out this good without the alterations.

Reviewed On: Apr. 9, 2008

My family unanimously agreed this is one of the best pies they'd ever tasted. Made it for a New Years get-together. Used Pillsbury refrigerated pie dough (kind that you roll out) and put in a glass pie plate. This allows you to crimp some fancy edges on your pie so people will think you made the dough from scratch, too :~) The filling amount that the recipe called for was absolutely the perfect amount, but I only used about 2/3 (not 2/3 cup) of the streusel topping mixture. It covered the pie completely and was quite thick--any more would have been too much. Also, I used 1 cup and about 2 Tbl of white sugar instead of the 1 1/3 cup in the buttermilk filling and the sweetness was perfect.

Reviewed On: Jan. 4, 2007