Reviewed: Oct. 28, 2007

This is one of my favorite desserts. It is so refreshing, and the crust made from rice crispies is out of this world. I usually use 1/3 less fat cream cheese and reduced fat sweetened condensed milk to save on calories and it is still delicious. I have made this so many times, and it always comes out great!

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Reviewer:

Brian B

Reviewed: Oct. 1, 2007

Despite all the reviews, I thought this recipe was not worth the effort (or the calories), as it just didn't taste good. It tasted like one of those pre-made, bought in bulk desserts at a wannabe classy restaurant. The crust was okay, but the filling tasted like sour peanutty cream that was frozen. I like all the ingredients... just not mixed up like this-- I would not attempt this recipe again.

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Reviewer:

Nicole Burdett

Cooking Level: Expert

Home Town: East Templeton, Massachusetts, USA

Living In: Boston, Massachusetts, USA

Reviewed: Sep. 17, 2007

extremely tasteful ....however very heavy....will try lower fat version next time with less whipping cream and low fat cream cheese

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virtual

Cooking Level: Intermediate

Reviewed: Sep. 11, 2007

Wonderful! Pretty easy, too. Remember to make it a day ahead... :)

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Rebecca and Adrian

Reviewed: Aug. 29, 2007

This was very good! It was very sweet and rich, so I could only eat a small piece.

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ChristinaAW

Cooking Level: Intermediate

Home Town: Penn Run, Pennsylvania, USA

Living In: Scranton, Pennsylvania, USA

Reviewed: Aug. 20, 2007

I made this for my husbands birthday this weekend and we both loved it! I'm sure I'll be making it again!

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Reviewer:

Dodsoncm

Cooking Level: Intermediate

Home Town: Cudahy, Wisconsin, USA

Living In: Racine, Wisconsin, USA

Reviewed: Aug. 4, 2007

Easy to make and tasted amazing.

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snowflake73

Home Town: Kenosha, Wisconsin, USA

Living In: Layton, Utah, USA

Reviewed: Jul. 16, 2007

I made this recipe for the 4th of July, and at a BBQ the next week, and both times it gave rave reviews! It didn't sit long enough to get melted. I did make one change- I used a peanut butter chip/chocolate chip blend for the crust. Also, using a springform pan and adding some additional rice cereal to form a higher crust makes it look like it came from a bakery. I will definately make this again.

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Reviewer:

abickman1

Cooking Level: Beginning

Home Town: Westland, Michigan, USA

Living In: Livonia, Michigan, USA

Reviewed: Jul. 12, 2007

I have made this twice now, the first time reducing the amount of cereal, the second time, using the full amount. It was much easier to cut, with the full amount of cereal, chocolate wasnt so hard. Good recipe, lots of compliments on it, will make again.

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