Reviewed: Apr. 30, 2012

wow this was extremly delicous!! I doubled the flour, sugar, and butter and baked it in a 9 x 13 pan. YUMMY!

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sweetbaker

Home Town: Albuquerque, New Mexico, USA

Reviewed: Apr. 9, 2012

I was looking for an easy dessert recipe to add to our Easter supper menu for some dessert variety. I made this, following the recipe, no modifactions. I used cream cheese spread (not brick) and I found the mixture easy to spread over the jam. I let it refrigerate over night. It turned out very well and it is super yummy! Definately a keeper and I will be making it again.

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angelo

Reviewed: Sep. 19, 2011

mmm so good! I only changed one thing and that was doubling the semisweet chocolate topping, using butter instead of shortening and adding a bit of homemade corn syrup when melting it down so the topping wouldn't get totally hard and crack when cutting even after it has been refrigerated. Like other reviewers I had trouble spreading the cream cheese mixture and just sorta ended up swirling it with the jam and same for the semisweet chocolate topping. All in all, it came out totally delicious and I will be making this one again. Thanks for sharing.

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Roxanne J.R.

Cooking Level: Intermediate

Reviewed: Sep. 17, 2011

These are sooo gooood!! Perfect as written, I didn't change a thing! Well, that's not true, I did use a bit more raspberry jam more like 3/4 c jam. Wonderful recipe.

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Lori Shaulis

Cooking Level: Intermediate

Home Town: Laingsburg, Michigan, USA

Reviewed: Jun. 3, 2011

Amazing!!! Always a hit!

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Nagem

Reviewed: May 6, 2011

As Naples recommended I lined my pan with foil which made it very easy to remove. Also doubled the glaze topping. Had a little trouble spreading the cream cheese mixture over the jam. I tried dipping my knife in hot water to cut them but the topping still cracked a little and a small amount of jam filling and cream cheese mixture oozed out. That being said, they are delicious. Everyone at my granddaughter's 1st Holy Communion celebration loved them.

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Blazer

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Apr. 2, 2011

I would give this a 3 1/2 if I could. You really do need to make these overnight, or they will not set. I learned that the hard way. I put the chocolate layer on after about two hours in the fridge, and chilled them for about another hour. The layers didn't stick to eachother, and they were *awful* to cut. So, they turned out really messy, but everyone loved them and said they tasted great.

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bakinggirl5

Cooking Level: Intermediate

Reviewed: Mar. 27, 2011

Excellent...the only thing I would change would be to put more milk in with the cream cheese. It was so stiff that I couldn't get it to spread on top of the raspberry layer without the raspberries mixing up with the cream cheese. But the taste was stupendous!

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WisconsinMom

Cooking Level: Intermediate

Reviewed: Mar. 23, 2011

pretty good

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Lisa Robertson

Cooking Level: Expert

Reviewed: Mar. 22, 2011

Fabulous! and I gave them 5 stars even though I prefer lighter desserts. The first time, I didn't change a thing. The second time, I doubled it but found out I had run out of white chocolate. so, I just put about a total of 500g of cream cheese and only a cup of white chocolate for the double recipe and it turned out great. this has become one of my favourites

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