These are fabulous! I treated this dough like a pie crust, and it came out perfectly! I chilled my bowl and utensils before starting and I cut the flour into the the butter/cream cheese. Then I let my dough sit in the refrigerator wrapped in waxed paper over night. Use wet fingers to seal the dough together in the middle. I used Solo Pie Filling (three different kinds) and doubled the recipe. Next time I'll triple it!

Reviewed On: Dec. 20, 2008

This dish is so easy to make that I let my eleven year old son assemble it for me! They were fabulous! No need to make any changes.

Reviewed On: Sep. 7, 2008

I'm giving this dish five stars because my company loved it so much and it was SO easy! It's a keeper!

Reviewed On: Sep. 7, 2008