Reviewed: Oct. 16, 2012

These little pies are addictive! They didn't last long in my house. They actually took twice as long to bake but it was well worth the wait. The only thing I think I wish I had done was make them in ramekins instead of the paper cups because they seeped through the paper and made them sticky to handle. Other than that, they were delicious! I will be making these again.

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1 user found this review helpful

Reviewer:

traceyposner

Cooking Level: Expert

Home Town: Fort Walton Beach, Florida, USA

Living In: Goldsboro, North Carolina, USA

Reviewed: Oct. 15, 2012

I made these today.Delicious. There is an error in the directions. The cooking times should be 50 minutes as stated above in the Cook Time, not 25 minutes. My vanilla wafers floated to the top on mine.

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1 user found this review helpful

Reviewer:

barbkriv

Reviewed: Oct. 14, 2012

Delicious little darlings! I did have to bake them 18 minutes longer for the knife inserted in the center to come out clean, but that was easy to do. I topped these with Cool Whip and a sprinkling of cinnamon.

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3 users found this review helpful

Reviewer:

Paula

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Oct. 12, 2012

These are even better if you use gingersnaps instead of vanilla wafers....

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10 users found this review helpful

Reviewer:

Sue

Reviewed: Oct. 5, 2012

These were cute and tasty! Tip: use foil cupcake liners!! I used half foil and half regular... Thanks for sharing!!

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8 users found this review helpful

Reviewer:

Diana71

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

Reviewed: Oct. 2, 2012

These are great, but I did have to bake them for an additional 10 minutes to get the centers set. They have a nice flavor, are perfect for portion control, and satisfied my sweet tooth!

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12 users found this review helpful