Reviewed: Nov. 18, 2009

I made this over and over last summer. It always disappears! I use a few blueberries and marachino cherries to decorate the top...instant party pleaser.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

helzbelz

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2009

Okay, but not spectacular. Makes a good quick dessert when you don't have a lot of time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

gerriann08

Cooking Level: Intermediate

Home Town: Southern Pines, North Carolina, USA

Living In: Pensacola, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 17, 2009

No crust necessary. Make the filling and eat it out of a bowl. You can also fill parfait cups and add crushed graham crackers or granola. Very Good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 29, 2008

I was not impressed with this recipe at all. I did read the reviews and reduced the sugar and increased the vanilla flavoring and lemon juice, also used 2 pkgs. of cream cheese. I'm sure there has to be other recipes that would be tastier than this one. Will not make this one again. OK, I lied. I tried it again and everyone loved it. I increased the graham crackers to 2 cups, eliminated the sugar in the crust. Used a 9x13 pan. Put crust in freezer while making the filling. Used 2 pkgs. cream cheese, 1 1/2 Tbls. lemon juice & vanilla, left blueberries and whipped topping & sugar as stated. Put it in freezer, sliced easily while still frozen and everyone raved. I guess I will be making this often this summer.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Hummel97

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2008

We served this for the 4th of July and our guests loved it; The fam can't stay away from it either! To fix the soggy crust I cooked the crust in the microwave for a 1 or 2 min. then froze while I preped the filling. (can't call it no-bake if you use the oven to bake the crust, now can you?) Only things I changed about the filling was using pwd. sugar (1/2 c.) and 1/4 reg. sugar. It was plenty sweet enough. Also added almond flavoring...personal obsession! :)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jesusislife

Cooking Level: Expert

Living In: Chapel Hill, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 30, 2008

My son loved it. I used lowfat cream cheese and lowfat whipped topping to reduce the fat grams. I'll be making it again...soon!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

L Alexander

Cooking Level: Intermediate

Home Town: Summerville, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 29, 2008

Awesome! Baking the crust definately helps in serving but a great dessert doesn't get much easier than this. I cant wait to try it with other fruit!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ANGELA7P

Cooking Level: Intermediate

Home Town: Fort Dodge, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 5, 2007

Very tasty.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

EJsMommy

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Kenmore, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2007

Awesome recipe, Always a huge hit Some Helpful hints.... Bake your crust for about 10 mins at 350 helps hold it together. this is not needed but does help. Freeze your squares, then take them out of the freezer about and hour before serving cut into squares when just soft enough to get a knife through. Huge help!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Autumn

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 27, 2007

This dessert is amazing. It is a cheesecake taste without the heaviness. Excellent! I made it and served it to our company and it was all gone.....yummy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CHERYLHYNES

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 14, 2007

This had a really good taste to it. I used splenda instead of sugar.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BMCNICHOL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2007

If you're wanting your guests to rave over your dish...well then this is the one to serve. It was received with everyone taking 2nds, 3rds, and 4ths of these refreshing mouth quenchers. I did only add 3/4's of a cup of sugar to the filling as suggested by another member and I used the 4 tablespoons of butter in the crust along with baking the crust for 8 min. at 350 degrees which made the crust hold together very nicely. I did only have 2 cups of blueberries and it still turned out very nice..in fact i think it was better with only 2 cups because you were able to enjoy the filling itself a little better and those who even didn't like blueberries enjoyed this treat!! This will definently go into one of my favorites!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

christa'sbest

Cooking Level: Intermediate

Home Town: Chignik Lagoon, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2007

Great recipe! My only complaint was that it was practically impossible to get the graham cracker crust out of the pan without destroying the whole thing. It all tasted the same anyway, so it didn't impair our ability to enjoy this wonderful dessert. I used a glass casserole dish...next time I will try a metal pan and grease it with cooking spray...perhaps the crust will come out easier.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sweetjunkie

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2006

Truly delicious. I am also going to try this with other frozen fruits. Just wondering though if anyone has tried to freeze this recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KARINEM

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Living In: Parrsboro, Nova Scotia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2006

Made this recipe for a potluck, and it was OUTSTANDING. I put mine in the fridge overnight. Thanks for this wonderful recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

aragontn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 1, 2006

Yummy, cool and refreshing. I will make this again. I made the following changes...I used lowfat coolwhip and cream cheese, only 4TBSP butter in the crust, and only a scant 3/4 cup sugar in the filling. Used the juice of 1 lemon,note when you use lowfat ingreds. it will not firm enough to cut into squares, also an unbaked graham crust never holds its shape, so either bake at 350 for about 8mins or plan on having crumbs.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

BB34

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2006

This was great!!!! Didn't change a thing stuck to the original recipe and it was absolutely great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TJTGIRL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 11, 2006

This was so good, with a few changes--doubled the cream cheese and whipped topping so it would fit in a 9x13 pan (left the sugar the same--it was way too sweet without). Increased lemon juice to 1 T, and I used fresh blueberries since they're in season. Got rave reviews from everyone!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Caroline

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 25, 2006

My family loves this dessert. I have made it twice, once with frozen wild blueberries and once with fresh chopped strawberries. Both ways were very good. I only use 1/2 cup sugar in the topping and none in the crust and it's still very sweet.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JJGRAHAM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 17, 2006

Hmmm... this tasted really good but was not even close to coming out in squares. It was total mush (yummy mush though). The only thing I did differently from the recipe is used chocolate graham crackers because I didn't have any regular. The chocolate flavor combined nicely with the rest. I'd love to try this again, but I'm not sure how to get it to come out the right consistency.

Was this review helpful? [ YES ]
0 users found this review helpful