sugarmagnolia98

This lemonade was very good. The perfect combination of sweet and tart. It didn't take long to make. I used 6 large lemons and it made exactly the right amount of juice.

This turned out bad for me. The consistency was grainy - as if I had used granulated sugar. (I followed the recipe exactly, however.) I kept needing to put it in the fridge to harden up so I could spread it without it melting - and my kitchen wasn't even warm. I added extra powdered sugar and it helped a little. Even after the additional sugar I needed to chill the bowl of frosting and the half-frosted cake every 5 minutes or so to keep it's shape. The taste wasn't bad - but it was just so hard to work with.

This came together well. I ended up whipping it after it chilled to frost "Too Much Chocolate Cake" form this website. It was very yummy. My only complaint was that it was very cocoa-y. Next time, I will either add powdered sugar or use milk chocolate. That is just my preference, though.

AMAZING!! So Delicious. I couldn't find the vanilla cool whip, and so I decided to use homemade whipped cream for both the cool whips called for. I do not regret it! It actually sat in my fridge for 3 days before we ate it (tempting me the whole time!) and when we finally ate it, I couldn't believe how thick and mousse-like the chocolate pudding and whipped cream were. I think letting it sit a long time contributed to that. We loved it!

I've never been a fan of cherry pie. This one was fabulous though. I couldn't get enough.