Reviewed: May 7, 2009

This recipe turned out so yummy! Much better than I had expected. I followed the recipe, but I had no heavy cream and couldn't get to the store. So I used half evaporated milk, 1/2 regular milk and 1 tbls butter, melted. I slowly added this to the creamed mixture and it still turned out WONDERFUL! I will use the heavy cream next time. As for the freezing time, I found if you freeze it uncovered it froze faster and more evenly. It was huge hit at our dinner party. We will be making this regularly!

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Reviewer:

BECKERS68

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Copperas Cove, Texas, USA

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Reviewed: May 12, 2008

Very easy to make - my boyfriend even helped. I love that it is No Bake!!! Used a chocolate pre-made crust store bought just to save time - fabulous. I left it in the freezer for at least 12 hours (overnight) and it was perfect. I used powder sugar instead of granulated sugar to make it more smooth. It does melt fast.

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Liz Dries

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Richmond, Virginia, USA

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Reviewed: Aug. 22, 2007

The flavor was great, but for some reason mine didn't set. After taking it out of the freezer it melted all over. Not sure what I did wrong?

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Reviewer:

Jennifer

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Reviewed: Jul. 25, 2007

Took a chance & tried this out for a family gathering. It turned out really well. It didn't freeze up as hard as I imagined it would, but it was good none the less. I did a few things different. First I added 1 Tsp vanilla to the egg mixture.I also doubled the crust, & used a 9x13 pan. Next I used raspberry jam instead of frozen, as it was all I had on hand. I got many raves, but in my opinion, the frozen raspberries would be better, because it wouldn't be as sweet as jam! Thanks!

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