"Awesome pudding! Whatever you do, be sure to use vanilla flavored pudding. There is nothing worse than the flavor of artificial bananas! Also be sure that you let the Cool Whip thaw completely so it blends well. No need to waste money on whipped cream. Let the pudding sit for a few hours in the fridge."

"I agree with her when she says that you definately cannot get these out of a box. Make from a box, you get good brownies. This recipe came out so dry, and not like something you would call a brownie. More like dried up cake. After one taste, we gave them to our goats. They will eat anything.""

"I love this frosting. I use it with lemon pie filling between the cake layers and the frosting on the side and top. I cover it with coconut. It makes a wonderful cake, especially at Easter. Thanks Paula!"

"Just a comment - It is the sugar that makes the jam thicken up. Those of you who cut back on the sugar cannot complain that their jam never set up. I often watched my Mother make jam from wild berries we had picked. She always said it was the proper amount of sugar that made it thicken up. She never used pectin. Great recipe, Ina!

"I followed the recipe exactly, and it turned out perfectly. I used my mixer's metal bowl to melt the cheese, butter, and peanut butter over simmering water. I took the melted stuff over to the mixer with the dough hook attached. I then added the powdered sugar to it, and it mixed up easily. I transferred it to a 8 x 8 pan lined with buttered aluminum foil. I put it in the fridge for about 4 hours, and it came out perfect. My only issue is that it didn't taste very peanut butter. I was very creamy, and would be good if it were chocolate fudge.

"These tasted good, but were a lot of trouble. I had only one mini-cupcake pan. I sprayed the pan well with a vegetable spray, but the darn things stuck so much I never could get them out. I let them cool, used a knife around the edge, but they wouldn't come out. I finally used my finger to grab some and taste it. Because that wouldn't work, I decided to use sprayed cup cake wrappers in a regular size cupcake pan. They sank in the middle, and I put a big puddle of glaze in the hole. They were good, but I wouldn't make them again.

Edit: I should have mentioned that the mini-pan I used was a brand-new high-quality non-stick pan, and yet they stuck. Well, I tried it once again today, and again they stuck like mad. Once again I reverted to full size cup cake pan with liners. I give up on this one!

"These tasted good, but were a lot of trouble. I had only one mini-cupcake pan. I sprayed the pan well with a vegetable spray, but the darn things stuck so much I never could get them out. I let them cool, used a knife around the edge, but they wouldn't come out. I finally used my finger to grab some and taste it. Because that wouldn't work, I decided to use sprayed cup cake wrappers in a regular size cupcake pan. They sank in the middle, and I put a big puddle of glaze in the hole. They were good, but I wouldn't make them again.

"These tasted good, but were a lot of trouble. I had only one mini-cupcake pan. I sprayed the pan well with a vegetable spray, but the darn things stuck so much I never could get them out. I let them cool, used a knife around the edge, but they wouldn't come out. I finally used my finger to grab some and taste it. Because that wouldn't work, I decided to use sprayed cup cake wrappers in a regular size cupcake pan. They sank in the middle, and I put a big puddle of glaze in the hole. They were good, but I wouldn't make them again.