I made this recipe for my DD's yearbook class, with melted mini M&Ms on top, and they were a huge hit! After reading reviews, I made the following tweaks: 1.5 cups sugar, 3/4 cup real butter, and 1 cup A/P flour. Best when made a day before and refrigerated overnight. YUM!!

Reviewed On: May 10, 2013

Made this for an Easter dessert for a family gathering of 24. I used two small boxes of sugar-free vanilla pudding (I went by serving size, not by weight), and I used 3 sliced bananas due to the size of my trifle bowl. I used "bite sized" store-brand vanilla wafers, and they weren't much smaller than normal size. The only thing I would change is to add a note to "trim off all brown sides of the pound cake before cutting into cubes," becuase in my opinion, I prefer to see the brown vanilla wafers, and I prefer the pound cake to be a nice yellow color, but I'm my own worst critic, and nobody complained. This was very well-received, and it's on my "keeper" list for potlucks. Next time I'll make my own pound cake a day or two in advance, since the saralee brand contains high fructose corn syrup, which isn't good for anyone. Thanks to CNM for a wonderful presentation!

Reviewed On: Apr. 1, 2013

Made a double-batch, using a rotisserie chicken. I made the rice a day before, and added 1/2 pkg frozen stir-fry veggies and a drained 4oz can of sliced mushrooms, and I used reduced-sodium teriyaki sauce instead of soy. We scarfed down the first batch, and I froze the second for a quick meal later on. Keeper!

Reviewed On: Mar. 22, 2013