Reviewed: May 12, 2002

This is a great recipe and makes a nice presentation...I couldn't find raspberries, so I used blueberries and probably will not use those again! I think next time I'll try cherries...should be much better. Thanks for the recipe!

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NEVABURNS

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Reviewed: Apr. 1, 2002

Fabulous, fabulous, fabulous! Just cut a small slice off the bottom of the cookies to get them to stand up. My husband's co-workers (the lucky recipients of the leftovers from Easter dinner) couldn't believe it wasn't storebought. I can't wait to have my next dinner party so I have an excuse to make it again.

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SUSAN316

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Reviewed: Feb. 21, 2002

added "Dove" dark choc. ice cream topping to center and drizzled it again atop the last rasp. layer, also used the double choc. milanos. put a dab of cream filling to bottom of each milano in order to "glue" it to the pan and they will stand up. 3 packs of cookies is perfect, no extras though. the added choc. topping makes for a great presentation, people couldn't believe it was homemade! Thanks for the recipe.

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gengar

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Reviewed: Nov. 26, 2001

I just LOVE RASPBERRIES!!! & I also couldn't find RASPBERRIES in a jar or can!!! So I used frozen raspberries & it was just "GREAT"!!! SANDY LUX

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LUX

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Reviewed: Nov. 21, 2001

I couldn't find raspberry pie filling, so used blueberry, but would be good with cherry or strawberry too. Everyone ooohh'd & ahhhh'd over it, and thought it was a great idea to use the Milano cookies. Only problem was it's hard to cut a slice of it, as the cookies are the "crust" and they are thick. Otherwise, was perfect!!

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SHYLA2001

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Reviewed: Oct. 15, 2001

I made this for some dinner guests and they seemed to really like it. I am torn. I loved the inside, so I think I might try this with a different crust next time.

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MOM3BOYS

Cooking Level: Expert

Living In: Glendora, California, USA

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Reviewed: Aug. 10, 2001

This has to be one of the best desserts I have ever made! It can be expensive with all the Milano cookies, but it is worth it! It is very rich, but it only took about 5-10 minutes to make. My friends still talk about it!

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KERRY GILES

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Reviewed: Jul. 16, 2001

This was delicious but very rich! A trick I used to get the cookies to stand up on the sides was to fold aluminum foil over the rim as I put the cookies in, and then I was able to put the fillings in no problem. Great recipe!

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DAISY2

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Reviewed: Jun. 19, 2001

What an incredible dessert! The store where I purchased the ingredients did not have raspberry pie filling, so I substituted cherry pie filling. It was to die for!! The only trouble was getting the cookies to line the springform pan, so I laid one layer sideways around the pan, spread the first layer of filling in, then laid the second layer of cookies in. I can't wait to make this again! Sharon, Silverdale, Washington

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MAXGIRL1

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Reviewed: Feb. 21, 2001

This cake is awesome and the perfect desert for company!The one thing is it is pricey to make so if you can find a Pepperidge farm outlet store to purchase the cookies it would save some money. I made a couple of changes, on the bottom layer I mixed the raspberry with the cream cheese to make a raspberry layer, also I Drizzled melted chocolate on top, very pretty. This recipe is the best!!!

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JILLG

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Reviewed: Jan. 2, 2001

I couldn't get Raspberry pie filling so I used Blackberry. Worked great!

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ROBERT MCCAULEY

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Reviewed: Dec. 18, 2000

I think this is an unusal way to making a cheese cake - Loved it! I did take a little work to get the cookies to cooperate but it turned out to be a second helping desert. The last time I made it I used blueberries instead & still turned out wonderful.

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