LYNNINMA

Easy, delicious, and not overly sweet. I substituted with fudge marble cake mix, then followed the recipe as written. My cake rose so high that I was unable to spread it with the topping while in the pan. Rather, I topped each cut piece, then sprinkled with shaved milk chocolate. I will be making this again and again. Thanks for sharing.

I used fresh supermarket dough instead of the Pillsbury and baked a round pizza on a preheated stone. I also shredded the chicken instead of dicing it and used both mozzarella and Mexican blend cheeses. Delicious!

My first attempt at making these cookies was a complete success after making some adjustments (per the instructions of other reviewers---I read a ton of reviews, both on this site and elsewhere): I used almond filling plus 1 Tbs. almond extract instead of paste; I used only raspberry jam; and I added 1/4 cup heavy cream and 2 Tbs. butter to the chocolate for the topping. Although spreading the dough/batter into the pans was the most difficult part of this recipe, and making these is quite time consuming, I would definitely make these little beauties again. Thanks for a very good basic recipe.

Tip: Crush or grind finely about 4 ginger snap cookies (about 3 Tbs.); sprinkle over the bottom of the baked pie crust before filling. This makes a moisture barrier and prevents the bottom from getting soggy. Delicious pie! Review: The filling is so very easy to prepare and sets up perfectly every time. I use this recipe not only for pies, but for mini tarts as well (I made my own mini phyllo cups out of scraps I had frozen)---I adjust the recipe amounts. As for the meringue, I added a pinch of cream of tartar to the egg whites while getting them frothy. I will use this recipe again and again. Thanks so much!