The only thing I did different was to use crushed nilla waffers in the botton of dessert cups and then line the sides with whole waffers and one on top. This is a recipe that has been in my family for years and always a summer favorite. I might add that when this recipe was written years ago they made 6oz cans of juice, I have found that to be no longer so

Great idea...I added garlic and mushrooms and used green onion and added seseme seeds and ginger and used half olive oil and half seseme oil and i used 2 cups chicken broth and one cup water. I added a dash of creole seasoning as well. This was enjoyed with the Crab stuffed chicken recipe i found on All Recipes.

My thanks to the writer of this recipe. If I could re-write this I would call it "Stuffed Cajun Sea Chicken" but I want to give credit where credit is due and that is to the idea itself, as with many recipes that are like an artist's canvas. I did make numerous changes. I used fresh crab instead of canned. I added garlic to both sauce and stuffing. I used seasoned bread crumbs. I added minced onion and fresh minced mushrooms to sauce and fresh sliced mushrooms in stuffing which i sauted with the onions and butter. I used Wondra instead of flour. I used Old bay instead of paprika and I used creole seaoning in sauce as well as sprinkled on top before serving. I cut split in side of breast and stuffed instead of pounding and rolling and I cooked for 45 minutes and then an additional 10 uncovered with cheese on top.

My family loved it. I used creole and blackened seasoning instead of s/p and cajun and as suggested added more lemon and dill to the sauce. It was a great combination with fish as well as great with asparaguss and i served with a sundried tomato rice. I will be making this again for company. Thanks

This was so easy to make and was loved by all that got a slice. I did lighten it up a bit by using reduced fat grahm cracker crust, light cool whip, 1% milk, reduced fat peanut butter and sugar free fudge topping. No one could even tell the difference. I will be making this many times to come.