This is a great recipe, which I have been making for a good forty years. I melt the butter, and after rolling the asparagus rolls, I roll them in melted butter and place them on a cookie sheet in the freezer (or whatever you have that will fit). I freeze them for an hour or so, then cut into bite size pieces (4-5 per roll). Wrap them up, bag or "seal" and place in the freezer. Take them out, as many as you need and bake.(You can also , after rolling in the butter, roll them in sesame seeds. The seeds will toast , when baked.)

Reviewed On: Jun. 25, 2009

Let me quote my husband...The Picky Eater..."Tastes just like they came from the bakery.*" I made up the dough, the night before. In the morning, I shaped the rolls (using 1/2 cup brown suagr and 1/4 cup white sugar)...Let them rise for 1 hour and baked them for 25 minutes. (9x13" pan..thirteen rolls...*Baker's Dozen..ha, ha)We are not into too sweet, so I only used half of the icing. Ground nuts, sprinkled on top and...Perfect!

Reviewed On: Jun. 10, 2009

After reading the ingredients, I simplified the recipe. In place of the cream cheese, milk, pudding and cool whip, I used one tub of Philly's Ready-To-Eat Cheesecake filling. In addition to the strawberries, I added chunks of bananas and a small can of crushed pineapple (drained). In place of the strawberry sauce, I used a jar of hot fudge sauce and swirled it in, scooped into waffle ice cream cones and then pushed the tops into chopped walnuts, wrapped each individually, in plastic wrap, and froze. This is what I call a Cheesecake Banana Split in a cone. Adults and kids alike loved them!!

Reviewed On: May 22, 2009