DON'T CHANGE A THING IN THIS RECIPE!! The key to a creamy, smooth filling is to mix it on medium/high in your electric mixer until all lumps are gone. I thought this dessert would be good, but I was blown away by how totally extraordinary is was. DELICIOUS! The cream cheese, whipped topping, condensed milk, pudding mixture is very custard/cheesecake like. It is to die for! I would recommend that you make this the day before and refrigerate overnight so the vanilla wafers can soften up a bit. I will make this dish over and over again. It was the easiest thing I made out of the entire meal, and my favorite! Note: the bananas will begin to slightly brown after about 24 hours, so eat quickly! I don't think that should be a problem at all!!

Reviewed On: Jun. 15, 2008

I used regular purple raisins because I like the color. It tasted awesome!! Everyone loves this salad. Be sure to mix well before serving, as all the dressing wants to settle at the bottom. Also, add sunflower seeds just before serving to maintain their crunchy texture.

Reviewed On: Jun. 15, 2008

I'd give this recipe 10 stars if I could. My hubby kept asking me if I was sure these potatoes would taste good the next day for our guests. Not only were they good, my guests ate them up so fast, I barely got a taste! Heating them up was so easy. I just popped them in the microwave for about 7 minutes on high, stopping once to stir. Once heated, I added the recommended butter and covered with plastic wrap until lunch time. They tasted divine! No one guessed they'd been cooked yesterday...and I certainly didn't tell! Oh, one more thing, pierce the potatoes with a fork a few times before boiling with skins on.

Reviewed On: Jun. 15, 2008