Reviewed: May 23, 2011

I've made this with both white and red wine and they are both equally good. A sweeter wine is better in my opinion.

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4 users found this review helpful

Reviewer:

Soup Loving Nicole

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Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: Oct. 23, 2010

Very yummy

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Reviewer:

lovelysasha@gmail.com

Reviewed: Jul. 26, 2010

This was great! I read the reviews first and used powdered sugar instead of white sugar and I marinated them in the morning and we ate them that night. I served them in wine glasses with fresh whipped cream on top, they were a hit!

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Reviewer:

Christina

Reviewed: May 31, 2010

I still needed a little sugar, but that could have been because of the wine I used. Very good.

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Reviewer:

sarah_0_0_

Cooking Level: Intermediate

Reviewed: Apr. 20, 2010

I make this ALL the time! But I layer it using chocolate covered graham cracker cookies and whipped cream and put in a pretty wine glass!! YUM! and PRETTY!

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Reviewer:

Debbie G

Reviewed: Apr. 14, 2010

I tried it with the strawberry and wondered what it would be like with fresh pineapple. We only used about half the sugar. I definitely want to try it with other fruits, too.

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Reviewer:

tabathaJ

Cooking Level: Intermediate

Reviewed: Apr. 3, 2010

tried this with white zinfandel wine wasnt as sweet as i would have liked but did make the wine tasty

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6 users found this review helpful

Reviewer:

ginny

Reviewed: Apr. 2, 2010

Wonderful! I admit that I used Splenda instead of sugar.

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Reviewer:

Cooking Level: Expert

Reviewed: Apr. 2, 2010

I used 1/3 C. confectioners' sugar, added blueberries and raspberries, and used rose wine I had; it was a big hit!

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Reviewer:

Susan

Reviewed: Mar. 8, 2009

This is a good low cal recipe for those days you are craving sugar. I made with Chardonnay and let sit overnight. I would love to try this with a good champagne.

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9 users found this review helpful