Good but not amazing though I tweaked it a bit to make it healthier. Doubled up the recipe and used whole jar of rasp jam w/seeds (13 oz). For the bottom crust I added 4 tbsp margarine, 1/2 c applesauce, and 1/4 c egg substitute. Ended up being way too much liquid as the bottom was super sticky--I got it pressed into the bottom of the greased pan and baked for 7 min. Don't use too much on the bottom as it comes out pretty thick! I definitely didn't have enough for the topping so I made another topping batch but this time used all margarine so it more crumbly. Next time I'm going to slowly add the applesauce/egg combo until desired consistency is reached. By the way if you are not a huge sweets person a little jam goes a long way. Microwave jar first and then spread. Baked the whole thing for 25 min and it came out perfect!

Reviewed On: Apr. 14, 2008

Delicious, super simple, and a guaranteed crowd pleaser. I was making it for 6 so I used 1/2 roll sugar cookie dough pressed into a 9 in cake pan. Try to make it even and leave a rim for the dough to expand. For the topping, I really wanted to avoid cream cheese yet wanted something more substantial so I used 1/2 c lowfat vanilla yogurt and whipped in 2 heaping spoonfuls of lite whipped topping until smooth. This was airy and creamy without being too sweet. I frosted the cookie and refrigerated overnight and the topping set up really well. I wouldn't put the fruit more than 4 hours before serving bc it can get soggy. I have requests to make this for future birthday parties now!

Reviewed On: Feb. 2, 2008

The taste is really good but I wanted the consistency to be more like a cookie than cake. I bought reduced sugar yellow cake mix that called for the addition of 1 cup of water so it could've been this that changed the texture. I used one box mix with 1/4 c apple sauce, 1/4 cup oil, 2 eggs, and 3/4 c water. Added mini choc chips and baked for 10 min. The cookie is super light, moist, and puffy. Next time I will try it with butter and a different mix.

Reviewed On: Feb. 2, 2008