Reviewed: Dec. 28, 2008

This was a great recipe. I even used a can of unsweetened cherries (mistake) and it turned out good!

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Katbabynurse

Cooking Level: Beginning

Home Town: Essexville, Michigan, USA

Living In: Little Switzerland, North Carolina, USA

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Reviewed: Dec. 24, 2008

I am not experienced, yet I had experienced bakers ask me for this one!

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Thom

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Reviewed: Nov. 13, 2008

I normally love almond flavor with cherries, but this was a bit too much. Maybe my dash was too large? Used a premade graham cracker crust & frozen non-dairy topping. My 9 year old loved it though!

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SandyJn

Cooking Level: Intermediate

Living In: South Fork, Pennsylvania, USA

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Reviewed: Sep. 24, 2006

Very easy and so yummy! I used Cool Whip instead of whipping my own and it went even faster! I will make again with perhaps raspberry or strawberry toppings. Thanks!

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Crystal L

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 31, 2006

Amazing! My husband and i loved it. It's extremely easy, even for those that think they cannot make desserts, and delicious. Made and brought this dessert for a family function and it was gone in 30 min. Everyone liked it and i have a ton of family members that do not have sweet tooths!

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LHL

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Reviewed: Apr. 17, 2006

I made this for Easter dessert. Everyone loved it! I used pre-made graham cracker pie crusts which made it even easier. I made one with a chocolate graham cracker crust with the cherry topping and the other with a regular graham cracker crust with the blueberry topping, both were delicious! Definitely will make again and again.

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Queen.Elizabeth.02

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jan. 5, 2006

I can't imagine how great this is when you don't do what I did to it but I have to say that making this the way I did for my diabetic hubby provided to be the most wonderful thing! I used Splenda where there was sugar and no fat cream cheese, Smart Balance for butter and this was the most terrific low cal diabetic treat!! Thank you!

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mbl

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Reviewed: Sep. 3, 2005

Great!!! Very light and fluffy

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ginamaria

Cooking Level: Intermediate

Home Town: Green Lane, Pennsylvania, USA

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Reviewed: Jun. 16, 2005

WOW this is really really wonderful. It has the decadent flavour of cheesecake yet it is light and fluffy. I used cool whip instead of heavy cream and thawed mixed berries in keeping with the light summery dish. The crust needed a litlle less butter and I added 1/4 of sugar. I have already made this for three different occasions and everyone loved it. I may try as individual tarts next time. Thank you Laurie this has already become a family favourite.

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ANGELAKOMLJENOVIC

Home Town: Sexsmith, Alberta, Canada

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Reviewed: Jun. 2, 2005

My wifes grandmother made this same type of recipe and the first time I had it I fell in love with it. It is just great tasting.

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JIM1231

Cooking Level: Beginning

Home Town: Paisley, Renfrewshire, Scotland, U.K.

Living In: Calgary, Alberta, Canada

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Reviewed: May 26, 2005

very good recipe.To save on time, I used 1 carton of nondairy whipped topping for the heavy cream and folded that into the cream cheese. I cut back on the sugar (since the whipped topping is sweet, and I used 1/2 cup of margarine. Excellent!

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MEWZKL1

Cooking Level: Expert

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Reviewed: Apr. 23, 2005

this is very good

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TWEETY29

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Reviewed: Mar. 29, 2005

It's hard to believe something that tastes this good can be so easy to make. I also bought a store bought crust and next time will skip the heavy cream and try whipped cream. I made one with cherries and one with blueberries.

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VIKIVOLY

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Reviewed: Jan. 10, 2005

What a yummy dessert! Quick and easy to make. I used a ready made chocolate graham cracker crust. It was quite delicious. Thanks for sharing.

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TYLRSMOMMY

Cooking Level: Intermediate

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Reviewed: May 29, 2004

No one found 3/4 C of margarine TOO much for crust? The recipe on graham cracker crumb box calls for 1/4C. It seemed too greasy looking after 5 minutes.

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CALICO567

Cooking Level: Intermediate

Home Town: Rochelle, Illinois, USA

Living In: Tucson, Arizona, USA

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Reviewed: May 16, 2004

This was excellent and so easy! To speed things along even quicker, use a ready made graham cracker crust. Any kind of fruit filling could also be used.

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: Apr. 3, 2004

Pretty good and EASY! I used the "healthier graham cracker crust" found on this site with low-fat crackers and fat-free yogurt, and lite coolwhip (1/2 of the large container) instead of the cream to cut down on the calories. Next time I'll make it with fat-free coolwhip and fat-free cream cheese. Also the pie filling was too sweet; I suggest topping with fresh berries (bag of frozen berries, let sit mixed with a few spoons of sugar for a few minutes.) Yum!

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MONOU

Cooking Level: Intermediate

Home Town: Melrose Park, Illinois, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Mar. 10, 2004

This was a pretty good dessert, although he really reminded me of a No-Bake cherry cheesecake. I also used less butter and made it in a 9 inch pie plate and it was fine. It may just be my oven, but I would recommend baking the crust a little longer to help it hold together.

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Megan

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Reviewed: Jan. 28, 2004

very light, not too rich, great to serve to guests that love dessert.

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Mrs. CMBG

Cooking Level: Professional

Living In: Cambridge, Ontario, Canada

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Reviewed: Nov. 26, 2003

This is a great recipe, fast and wonderful. I use cool whip instead of the heavy whipping cream which saves even more time and tastes just as good. I also drop the Almond extract.

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OLIVEOILE1

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