After reading the reviews, and doing a bit of experimenting, I think I have the final "tweaks" to make this the perfect recipe. Begin by using a bigger pan! The half sheet cake pan with sides is the perfect size...about 13" x 17" x 1 1/4"...no run over! You do have to press down the crust before baking, but there seem to be just the rightr amount of crust for us. I traded out some of the white sugar for brown. 1 cup white sugar plus 1/2 cup dark sugar seems to work well. And one last change, the cooking time. It is way off. I did mine for 45 minutes. It was just starting to bubble around the edges when I took it out, this was also the time it started to brown up a bit. I was worried about how much this recipe yielded, and if it would freeze well. I never got a chance to find out it went so quick! None of the problems of pecan pie, and a protable size. I think this is going to be added to my Thanksgiving menu to cut and send home to sweeten up the leftovers! Excellent recipe - Thanks Marietta for sharing!

I agree with others reviewers, this is great with a bit more cayenne, and I have a suggestions for those who want the leftovers for the next day. I am from the midwest, and I love avacado, but the firm ones are not always available, they come home too soft. So instead I grate up carrot. I know, not a good as the avacado but it makes the salad hold up for the next day, retains it colors and by leaving the avacado out, you don't get they mushy, murky look the next day. (Besides, carrots are cheaper here and have way less calories!)

This is my old Lemon Lush Recipe!! I had forgotton all about it. It is wonderful and easy. I use a little less (1/2) butter in the crust and powdered sugar instead. Any nuts I have on hand...cashews, pecans and walnuts work the best. My lemon version uses 2 pkgs instant lemon pudding, follow the rest of the recipe and use a little lemon zest to decorate.

I found fresh yellow zucchini at the produce market this week, what a surprise, and I remembered making this with my own garden fresh produce last summer, so I tried it again...almost as wonderful!! I change the onion to a large one, use frozen corn as the Alaska person did but I also add a couple of dashes of Tabasco sauce to the bacon grease and a sprinkle of Nature's seasoning, which has garlic, pepper, chives and parsley in it. (Very yummy on most veggies!) I also change the cheese to low-fat motzerella!

This is a real winner! Even my small grandchildren had fun doing these!

Crust was great and taste was good but way too heavy, dense loaf that made a 2lb weight loaf, but it did not fill pan.

Perhaps I used too much broccoli, it is hard to tell with "2 heads" that leaves it wide open, but I didn't think there was near enough dressing or bacon in this recipe. Would have been better with some cauliflower perhaps. A lot of work cutting up all of that for a rather bland salad.

This sounded like a great recipe, but I beat the cream chees and pudding together until I was blue in the face and it never creamed. I finally added the milk and tried to beat smooth. I finally had to strain it, pushing the pudding/cream cheese mixture thru the sieve. It has a good flavor, but harding worth all of that effort.

Great little recipe, even with my substitutions. I used white wine in place of marsala. For the sherry, I used same amount of chicken broth and added about 1/4 cup of sour cream and it turned out wonderful. I served it over buttered noodles with green peas on the side. My husband went back for seconds!!

Although this is a good recipe, after mixing it up, I doubled the onion. And felt there was not enough dressing, especially the next day, so I recommend making half again of the dressing mix.

This is great warm as a coffee cake, everyone raved.

Moist, easy, travels and keeps well. A real winner for the busy cook!

You forgot the black olive slices and as from the original Brown Derby where this recipe was invented, there is only one dressing to use with this...1000 Island!