Having seen the high rating I decided to try this recipe. Sorting out the ingredients I thought 5 cups of sugar was an awful lot so I cut it down my 25% as well as leaving out the salt. The mix came out way too sweet. Surely this amount must be a mistake as I think 2 would be enough. I ended up having to add almost the same amount of cream cheese again to make it actually taste like anything other than sugar. I won't be using again.

This is a really good recipe and easy to follow. The only 2 small changes I made was that I left out the salt as I hate adding extra to foods and I also made my own pie crust. Call me old fashioned but I think if you're going to bake then it's good to do it all from scratch. Best eaten the day of baking as storing in the fridge makes it slightly soggy.

I have made this recipe twice now and is very easy. The first time I made it the only change I made was the whipped topping. Instead of the 'Cool Whip' topping I used fresh thick whipping cream as I find the frozen topping gives it a very generic flavour and it was lovely! Definitely something I would recommend when making this. Second time around I also made my own crust which turned out fantastic. I'd have never have thought to use instant pudding mix (only living in the USA for a few months I didn't know it existed) but it was lovely & super easy.

I want to start off by saying that when I made this recipe I was living in the United Kingdom so had to use Digestive biscuits instead of the crackers. I have now emigrated to California and will definately be making this again - hopefully this weekend. Anyhow - The first time I made it I decided to substitute half of the cheese for a low fat option and followed the directly to the t but I just don't know what went wrong, maybe combination of the cheese and overbeating..? But it just didn't seem to be cooking for some time and once it was done it tasted a bit like feet, had a hint of cheesecake flavour but it just was not good. But it didn't put me off and I attempted a second one - only I used all full fat Philadelphia. That one came out perfect! No cracking and really did taste amazing. I put half of it in an air tight container and froze it (it keeps very well) and kept the other half in the fridge and it seemed to taste even better the following day! I put it down to the flavours coming through. This really is a great recipe and one I will use again and again.