Reviewed: Apr. 29, 2012

This recipe is FABULOUS! I made them for bridal showers and other get togethers. I even made them for a boy baby shower and dyed the icing blue and called them "blue babies"

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Tara

Reviewed: Nov. 4, 2011

These are a hit at all the bakesales!!! Thank you, I was running out of ideas.

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Beachbum Wannabee

Reviewed: Oct. 16, 2011

Pink Ladies are easy to make. They are sweet even for me and I am a big sweet eater. These sure are pretty. For me, I prefer a brownie with chocolate frosting but these are good. Sure to satisfy a sweet tooth.

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Lightedway

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Cooking Level: Intermediate

Living In: Niantic, Connecticut, USA

Reviewed: Jun. 28, 2011

Oh man do you need a sweet tooth for these! They are SO SWEET, yet SO GOOD! One's enough, (which is a good thing) at a time. After reading reviews I only used about 2 Tbs. of cherry juice and it made the icing perfect consistency. Yummy!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Oct. 13, 2010

Made this for Breast Cancer Awareness day at work and they were gone before Noon! This felt a little out of my league at first but after finishing the recipe I am ready for more. Great for people wanting to try something new and great for beginners wanting to take the next step in baking (like myself)! Looking forward to making it again to show off for a different group.

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Mama B

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Jul. 30, 2010

These are different from the normal desserts, but super rich and I personally don't think the flavors blend that well together - specifically the crust. If I made these again, I would add a tbs of brown sugar into the crust and also put in a slightly bigger pan. The middle layer is too thick!

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LoriFaye

Cooking Level: Intermediate

Reviewed: Jul. 26, 2010

Had no taste. Was not what I expected.

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Candace Fluckey

Reviewed: Jul. 25, 2010

This dessert turned out very pretty. The icing wasn't the right consistency. I made it a lot thicker then what the recipe called for by adding additional powdered sugar. Very rich...

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tfaithie

Reviewed: Apr. 5, 2010

I chose this recipe because I loved the colours and thought it would be a perfect way to use up my maraschino cherry juice. I did follow the recipe exactly, I chilled for about 60 minutes before cutting. I did find the cutting quite difficult, they just kept oozing at the side, and the chocolate constantly cracked. Personally I think it would be better to cut before drizzling with the chocolate, sure it would give a more professional finish. These are extremely sweet, you really do only need the smallest portion.

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apple.strudel

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Apr. 4, 2010

These were so good and so easy to make! I just melted the ounce of chocolate in the microwave, stirred til smooth and used the spoon to drizzle over top.

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