The only critique I have is that in the directions it says, "Gradually pour and fold in 1 cup of heavy or whipping cream (unwhipped) until the mixture is smooth" and I did that exactly. It was soupy. The directions should state that after the cream is added to the cheese, you need to whip it up as if you were making frosting. I thought so, but I didn't want to whip it because the directions didn't say to. YOU HAVE TO WHIP IT TO MAKE THE THICK CREAM. Everything else was spot on and my dessert came out perfectly. I also cut my two cakes to make four layers. It presents very well.

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