Reviewed: May 11, 2000

This pumpkin roll was a big hit at a Teacher Appreciation Luncheon. I used a full 8 oz. cream cheese for the filling and also folded in one cup of Cool Whip into the filling before spreading it. Delicious!

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Reviewer:

LAWDOG

Reviewed: Jun. 23, 2000

I have done many different versions of this recipe. This one is a little more complicated but very good

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Reviewer:

MHMAMA

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

Reviewed: Jul. 10, 2000

I think this tasted very good. I had one that someone made for Christmas and this was close to that. It was a real pain with the wax paper and linen towel, my cake kept breaking up which then made it difficult to roll with the filling in it. Bottom line, tasted good but didn't look so great.

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Reviewer:

MEGBY

Reviewed: Aug. 21, 2000

Fragrant and delicious!

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UMUM

Reviewed: Oct. 22, 2000

This one of our Family Favorites in the fall.

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SHASTA34

Reviewed: Nov. 25, 2000

Delicious and Easy! A hit at Thanksgiving!

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Reviewer:

SANDRA JUDKINS

Reviewed: Nov. 25, 2000

The filling can be used also as a sweet spread.

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Reviewer:

JANET CLINE

Reviewed: Dec. 13, 2000

Fantastic recipe!! I used 8 oz. of cream cheese. Keeping the roll from splitting apart was a bit tricky. The entire family loved it at Thanksgiving - even more than the pumpkin pie!

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Reviewer:

JENNIFER WALL

Reviewed: Dec. 23, 2000

This is a delicious recipe which makes a great presentation. It is moist and looks elegant. It is truly worth the effort. When it was time to remove the wax paper it was sticking to the cake. After a couple of minutes it peeled off easily in all places but the end. I made two and the second one came out just right.

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