Reviewed: Feb. 7, 2009

This recipe was good, but I thought it had way too much caramel. Next time I will only use half as much. The Gingersnap crust was amazing though.

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Reviewer:

sonoko

Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA

Living In: Yakima, Washington, USA

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Reviewed: Dec. 22, 2008

The best thing about this was the way it looked - it looked absolutely scrumptious. But... Maybe I did something wrong...the bottom crust stuck to the pan and was as hard to break as candy - I couldn't cut through it to serve it. The texture of the ice cream was odd with the pudding/milk - it turned icy and the vanilla taste was a little less sophisticated than I was looking for. I probably won't make this again. If I do, I would just use softened vanilla ice cream and not add the pudding. And I would need to figure out how to fix the crust.

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Reviewer:

Heidi

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Reviewed: Apr. 11, 2007

I had to give this recipe five stars just because the combination of flavors is SO good! The only change I will make next time is to the baked crust: I will either make it more of a crumbley crust and bake it less time or I will layer some of the ice cream mixture on top of crust before adding a layer of carmel. The crust with carmel frozen to it was a little hard to take a bite of. Even with the crust issues, it still was well received by all, I will definitely make it again!

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