This was very quick to make although I made my own cookie crust rather than using a premade crust. I also spread a small jar of hot fudge sauce onto the base before adding the mousse and sprinkled chopped mini peanut butter cups on top for a garnish. One recipe made plenty for a 9x13 pan and would feed over a dozen people because it is very rich. Be warned though, it does not hold up well out of the freezer and will get too soft to cut if left out for very long. Great flavor and texture, will make again!

Reviewed On: Sep. 18, 2009

This is going into our family's regular menu! My picky 3 year old and my picky husband both ate second helpings. I was worried that the cheese might be gooey but the Fontina (which I had definitely tasted before but never cooked with) melted right into the hot pasta and sauce leaving it creamy and delicious! I also subbed in prepared tomato sauce but used the herbs indicated in the recipe along with the fresh onion & garlic, added a can of Italian stewed tomatoes which I crushed up with a potato masher in the pot with the ground turkey. Awesome recipe, paired with a dry red wine and I am blissed out! Thanks Jessica!

Reviewed On: Aug. 16, 2009

Had to use regular cabbage but this was wonderful and despite the criticisms, was still tasty the next day if not quite as crunchy. Will make again!

Reviewed On: May 16, 2009