Reviewed: May 5, 2009

The taste was good but the bottom crust part stuck to the pan. It was runny by just puttig it into the frig and if you froze it is was too frozen and fruit was all frozen. Something was just not right!

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tracycorcino

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Reviewed: Dec. 10, 2008

OMG!!! I had this recipe from my mother and had lost it in one of my moves. Everyone has been begging me to try to remember it. The only difference is butter instead of margarine and walnuts instead of pecans. I cam remember the first time she made this was in 1973-1974 she would put it in the downstairs fridge,I would sneaks pieces small enough to pop in my mouth and not get caught. Best cake ever!!! Thanks

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Lynette

Cooking Level: Expert

Living In: Hamtramck, Michigan, USA

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Reviewed: Jan. 31, 2008

You can substitute cream cheese for the eggs (8 oz for each egg). This is rich but very yummy and I found best to make the night before. It sets and cuts much better.

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Carolyn

Cooking Level: Expert

Home Town: Arlington, Massachusetts, USA

Living In: Alton, New Hampshire, USA

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Reviewed: Aug. 20, 2005

This recipe is great..... Only changes I made, I drizzie chocolate syrup over the strawberries and pineapples before I put the cool whip on. I also make it with a graham cracker crust instead of flour crust. Yum Yum

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MARYSMOM3

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Reviewed: May 30, 2005

A very similar recipe was given to me 20 years ago by a friend who moved shortly afterwards. I lost my copy and have been trying to remember the recipe. Thanks so much for submitting this recipe. My family loves this cake! A great summer dessert. Very rich but worth every calorie. The only differance is that my recipe drizzled chocolate syrup over the whipped topping and then sprinkled either chopped pecans or walnuts and chopped marachino cherries on top...just like the real ice cream treat.

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