Yuck! So sweet it makes your teeth hurt, providing you can get a piece out intact. This is from the December 2007 issue of Cooking Light. Click here for the recipe if you are feeling lucky. While I applaud their trying to reduce the fat content, the bit of butter and tablespoon of water was not enough to make the crust behave like a crust. The hopes that a can of condensed milk would somehow seep through to the bottom and bind the crumbs fails to take into consideration - 1) the 15 ounce can in the ingredients is now sold in 14 ounce cans... 2) if the can is close to the "best used by" date, it will be too thick to do nothing but just sit on the top.
