Great meal! I rarely follow recipes to the letter (I am from the Rachel Ray school of measuring) but this one was great as is. I used Italian seasoned bread crumbs, added a little more parsley and oregano, and used equal amounts of parmesan and cheddar cheeses. I also used another reviewer's tip and sprinkled the bottom of the pan w/ bread crumbs. The family really enjoyed this!

Reviewed On: Jun. 4, 2009

I used 8 oz of cream cheese and added a dash of vanilla, but otherwise followed the recipe and the frosting tasted great. For those of you having problems with lumps, perhaps it is because your whipped topping is still frozen? Mine was frozen so I whipped the cream cheese, then added the topping and whipped it until it was blended. It was very lumpy, so I just left it on the counter until it thawed a bit... maybe 20-30 minutes. Then I came back and whipped it some more and it smoothed right out. I added the sugar a litte at a time and it whipped up to perfection! But like others said, this frosting did NOT set! I was prepared for that though and didn't mind. Sometimes different is good and a cool, smooth, whipped frosting sure hit the spot on this warm day! Thanks!

Reviewed On: May 27, 2009

This recipe is great as is, or using a full 8oz package of cream cheese, but I think the real key is let this sit in the fridge overnight. You can also have fun with it and add mix-ins to suit the event. I just added a splash of maraschino cherry juice to mine to make it pink for a V-day party today.

Reviewed On: Feb. 11, 2009