Olive Garden Alfredo Sauce Copycat Recipe

4.8 / 5 (72 reviews) 204 Comments

easy olive garden alfredo sauce

Cheesy, rich, and classic – this copycat for Olive Garden Alfredo Sauce Recipe is the easiest sauce you will ever make!

I love how easy and delicious this homemade Alfredo sauce is! Even if you think you can’t cook, you can make this divine sauce in under 30 minutes. Yes, you heard me right…. it’s quick and easy and DELISH! Check out all the reviews below!

alfredo sauce recipe

Watch How to Make Homemade Alfredo Sauce:

copycat olive garden alfredo

Alfredo sauce is great on pizza, pasta, chicken, and more. Any type of noodles will work with Alfredo, even the zucchini noodles or spaghetti squash variety. It’s delicious as a dip with fresh, warm breadsticks too. Yum!

Our favorite breadstick recipes:

olive garden chicken alfredo recipe

I think a secret to a good Alfredo sauce is using fresh Parmesan cheese. The dried, grated variety can be too strong and salty. I usually buy a small wedge of Parmesan and grate it myself for this recipe.

Here’s a meal idea to go along with the homemade Alfredo sauce: Cook a 48-ounce package of fresh cheese tortellini for 6 minutes in a pot of boiling water. Immediately drain it and add it to the Alfredo sauce. Add 2 cups of chopped, cooked chicken breast, if desired, to the sauce and pasta. Serve immediately with a sprinkle of fresh Parmesan cheese and enjoy.

homemade olive garden alfredo sauce

Check out our other favorite restaurant copycat recipes

My go-to pasta/steamer pot is much like this Excelsteel 8 Quart 18/10 Stainless Steel 4 Piece Pot. It’s perfect for cooking and draining large amounts of pasta, steaming fresh veggies, seafood and boiling eggs. Large or small, the strainer baskets do the job and having a clear lid with an 8 quart stainless pot is nice for soups and stews.

copycat olive garden alfredo sauce recipe

You might also like this Olive Garden Zuppa Toscana Soup Copycat Recipe and the Pasta e Fagioli Olive Garden Copycat Recipe.

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homemade olive garden alfredo recipe

Olive Garden Alfredo Sauce Copycat Recipe

4.8 / 5 (72 reviews)
Prep Time: 5 mins | Cook Time: 25 mins
Yield: 3 1/2 cups | Serves: 10


  • 1 pint heavy cream
  • 1/2 cup butter
  • 2 tablespoons cream cheese
  • 1 to 1-1/2 cup fresh Parmesan cheese
  • 1 teaspoon garlic powder
  • salt and pepper, to taste


  1. In a saucepan combine heavy cream, butter and cream cheese. Bring to a simmer, then keep it simmering until all is melted and mixed well.
  2. Whisk in the Parmesan cheese and garlic powder. Simmer this for 15-20 minutes on medium-low heat, just until it thickens enough to coat a spoon. Salt and pepper to taste.
  3. Serve over hot pasta, in place of red pizza sauce, or for dipping. It's great with grilled chicken or shrimp too.


Note: This sauce will separate when you reheat it.

TIP: If this sauce becomes a little too thick, thin it with pasta water. Drain your pasta, but save some water. It doesn't take much to cover your noodles!

Ingredients: Butter, Cheese, Cream Cheese, Garlic, Heavy Cream, Parmesan, Pepper, Salt
Meal Type: 30-Minute Meals, Main Dish, Popular, Sauces, Spreads, and Dressings, Fall, New Year's Eve, Super Bowl Party, Winter, Egg Free, Gluten Free, Low Carb and Keto, Meatless
Categories: Copycat, Pasta, Stove Top

Comments & Reviews

  • jessica

    This is the best Alfredo sauce i have ever made!!!! Thank you for the recipe!!!

  • Dawn

    How much sauce does this recipe make? I am very excited to make it but I am trying to figure out how much I need to make for a large crowd! Thank you so much!

    • Becky

      It makes about 3.5 cups!! 🙂
      Generally a serving is 1/2 cup, but in this case, I would probably serve generously on each portion. It depends on if you are ladeling it over a chicken breast or mixing it in with pasta. I would say about 4 or 5 servings.
      Because I learned something new, I figured i would share: Add up the the liquids for a sauce to get the general amount. 🙂

    • Karry Houser

      I doubled the 1st time and had way too much. Feeding 4, regular recipe should be good.

    • Traci

      I have tried over a dozen Olive garden copycat recipes and this is the only one that has even been close. And it was perfect! A raving hit for my very picky Alfredo sauce family. I paired them with the copycat bread sticks and I have a very happy tribe on my hands. Thank you!

      • Cathy Yoder

        So happy to hear this Traci! Thanks for taking the time to share your experience! 🙂 Glad your fam approves too!

  • Dee

    I made this alfredo sauce tonight and it was sooooo good! I will definitely make again

  • Heather Barnes

    i am pretty picky about Alfredo Sauce. Olive Garden is one of the few that I like. This recipe was awesome!! The only problem I had was stopping myself from eating too much! Can it be reheated at all? I noticed you said it separates. Thanks for the yummy recipe!

  • Darnisha

    This came out amazing!!! Thank you so much for this recipe!!! I enjoyed it so much that I even mixed it with homemade tomato sauce and it was divine!!! So great for making pizza too!!!

  • Becky

    This is seriously so good! My favorite pasta sauce now.

  • Tina

    I found this recipe on Pinterest and have made it about 5 times since then. It is SO delicious! I used an off brand cream cheese the first few times. Tonight I made it with Great Value cream cheese and it’s the tastiest batch so far! Love it, Love it, Love it! Thank you for posting it!

  • Recipe Olive

    Delicious sauce..

  • Robin Zech

    This is a delicious sauce, mine was a touch runny, but it was full of favor. It was easy to put together. I’ll be making this again, and again….

  • Kayla

    Tasty but it’s important to note that it works better with powdered parmesan instead of shaved like used. Otherwise it tastes kinda gritty and chunky. Will try the powdered next time!

    • Becky

      I’ve always used fresh Parmesan, not powdered… maybe yours didn’t get melted down enough? I’ve never had a gritty texture from it…

    • Jessica

      I literally JUST made this. And I saw your comment was very recent. Mine turned out awesome! I actually used a bag of the shredded Parmesan you can find in the shredded cheese aisle. It melted down very well and I found it tastes exactly like Olive Garden! I would like to taste them side by side and see if there is any difference, because I don’t think there is. My question is how do you store extras? Because I mainly use this for dipping.

    • Angela

      If you use pre shredded/ shaved/cubes cheese it will have that gritty texture and won’t be smooth due to the coating preservative. Always use fresh and grate yourself for cheese sauces

  • Cathy Danhoff

    This is the best sauce I’ve ever eaten, let alone made. It took literally no time and I made this dish for the first time for a party of 50 and everyone asked for the recipe. Thank you so much for this!!

    • Becky

      Oh Cathy, I’m so glad you liked it!! We love the recipe, and how quick and easy it is! 🙂

      • MIRANDA

        Using shredded cheese instead of grated it doesn’t melt as well, I made it one time and it was like the cheese never melted and it was stringy .. is there a way to not have that or should use grated?

    • Tammy Lynn

      Cathy I see you made this sauce for 50 people and you said it turned out great. Could you please share how much of each ingredient you used? I need to make this for a church event and to serve 100. Thank you so much.

      • Cathy Yoder

        I’m not sure that she’ll get your comment since it’s been about two years now. I suggest you make this up one time, just one batch, and determine how much sauce you want per person. Then calculate how many batches to make. The recipe makes 3.5 cups, and if each serving was 1/2 cup, it would serve 10. Depending on your meal, you could probably get away with 1/4 cup or 1/3 cup per serving. I’d also recommend just doubling the recipe each time, rather than multiplying it by 5 and making it in one large batch. Good luck!

    • Maria magana

      Hi how many times did u double the recipe to make for 40 people?

  • Miranda

    Hi I made an Alfredo sauce with shredded cheese before and it never melted all the way down, it was very stringy and weird texture. Is there a way to have it all melt or should you use grated cheese?

    • Milly

      Mine came out like that too 🙁 but I think is because I didn’t let it cool down and I probably put more then one cup of cheese 😬

    • Kerry

      I was always told you should grate your own cheese from the block to avoid the clumsiness. There is an anti-caking agent in bagged cheese to prevent it from sticking together in the bags. This is what causes it to never completely melt smoothly.

  • Linda Hughes

    Will not let me pin, says it may lead to spam.

  • Sherrii

    Made it today with a few modifications to make it lower fat; half & half instead of cream, low fat cream cheese and about 1/4 less butter, also threw in some fresh parsley. I tossed it with sautéed chicken, broccoli and whole wheat fettuccine. It was wonderful. Even my picky husband loved it!

  • Ellie

    To make more do I double up on everything?

  • Robin

    I tried this alfredo tonight and it was just like olive garden I wil never by alfredo in a jar again.

  • Judy

    Why does the butter separate when u add the parm cheese…What am I doing wrong?

  • Ken Kruse

    I’ve made it with powdered parm in the past, and fresh is the way to go. I also ❤ the zuppa toscana soup, can’t wait to try it!

  • Jasmine N.

    This is by far the easiest alfredo sauce to make. I made this twice for my family and I’m no longer allowed to buy jarred alfredo sauce ever again.

  • Charlotte

    I am always sceptical about trying online stuff because I usually end up with a Pinterest fail. But I thought what the hay, I’ll try tonight. I modified just a touch with whole milk and butter (i didn’t have heavy cream) and OMG! Phenomenal ! Hands down, best I have tried. No more canned sauce for me! Thank you for posting

    • Cathy

      Ha ha – love this! Glad you tried it! And yes, we think pinterest fails stink around here… we try to post “real mom” recipes that anyone can do! 🙂 Thanks for coming back and letting us know how it went Charlotte!

  • Zombadger

    Had a hankering for white sauce pasta. Clicked this one because lol random.

    Holy cow. So good. A wizard doesn’t follow recipes, and here was no exception… but it was close.
    Maybe I used less butter, perhaps I added some oregano. I might have started with a roux.


    Still delicious years after it was posted. Thanks a ton for putting this one out there.

  • Nicole

    How would you double or triple this recipe? I want to make it for 12 people!

  • Natasha

    This sauce is the best, just like in Olive Garden.

  • Morgan

    This is on the stove now. I hope it turns out, as I had high hopes. Almost 15 minutes of simmering and the cheese doesn’t seem to be melting down properly. I couldn’t find any in the deli section, but the did have some in just the normal cheese section. It was a wedge, which required grating. I just don’t know if it’s going to work. 🙁 did I miss something?

    • Cathy

      How did it turn out? I’ve made it successfully with the fresh grated parm cheese (found in the bags in the cheese section) with no issues in the past.

  • Lisa

    Nothing like olive gardens. Very runny but good taste. Used fresh parmesan and it wouldn’t melt down all the way. Even boiled it, still wouldn’t melt down. For what it costs to make this, Ragu is better.

    • Tina

      Hi Lisa. I’m not the author of this or any other blog, but I have made this version of alfredo sauce over and over again since finding it a year or so ago. I make it on a very low temperature and it takes a minimum of 20 minutes every time. I have an electric stovetop and I cook it on “#2” and stir it frequently to be sure I don’t burn it (I used to have a roommate that burned his every time!). I’ve used a few other alfredo recipes that cook up faster, but this one is by far my favorite when I have the patience to do it slowly.

    • Cathy

      Sorry you had a poor experience Lisa. We love it around here. If you decide to try it again, Tina gave some excellent advice below!

  • Rosie

    Thanks so much so this recipe, first time to ever make Alfredo sauce, love this recipe it’s a keeper

  • Emily

    Wondered if I could freeze this? also what have you found is the shelf life if refrigerated? Wanting to take it on a trip already made. Thank you!

    • Cathy

      Hmm, haven’t tried freezing it before, and would hesitate just because of all the cream. I’m not sure how well it would thaw out. BUT I think it would be good for 3ish days in the fridge, you’d just need to get it blended up again. Good luck! 😀

  • Kim

    I made this tonight for the first time. It was fanfreakingtastic! My super picky daughter who LOVES the Olive Garden gobbled it up. Then my teenage boys fought over her leftovers, lol!

  • Danielle

    Absolutely the best Alfredo and so easy!!!

  • Natalie

    I am making this tonight for dinner with a pound of fettuccine noodles & grilled shrimp. Do you think this recipe will be enough? Thanks

  • Mary Davenport

    Great sauce, however it is not alfredo without grating some nutmeg into it.

  • Cristi

    Do you think this would work as a baked CHicken alfredo for a sports team of 20-25 teenage boys? Assemble and Bake or maybe assemble and just keep it warm?

    • Cathy

      If it were me, I’d put it all together and keep it warm in a slow cooker. Maybe test it out on your family first to see how it does?

  • Kamoiya

    Hello , better fresh parmesan can I use the grated Parmesan from Costco


    if you use a parmesan and romono cheese or mixed cheese it adds lots of flavor

  • Sandi

    Love, love love! This was soo good. I used fresh garlic instead of the garlic powder.

  • Aaren Acosta

    Stupid question probably but stick butter is best right?? Unsalted?

    • Cathy

      it’s not stupid! We get it all the time! And yes, stick butter is best! We have never tried it with any other form, but give it a try and let us know how it goes if you are feeling adventurous!

  • Bob

    There is a difference between shredded and grated cheese. The grated will be smaller – if you use the small holes in a box grater. Shredded will be in chunks. Read recipes carefully and do as they say and you won’t have problems.

  • Molly Brown

    Made this sauce tonight and it was amazingly delicious! Restaurant quality! Everyone had seconds! Thank you for the recipe.

  • Bronzley Goodman

    Amazing!!!! I wouldn’t change a thing about the recipe. Better than Olive garden for sure! Good bye jar Alfredo sauce. So good!

  • Theda Pittman

    For some reason the oil from the cheese causes the sauce to separate 😕

  • Ellen

    Question I plan to make this for dipping sauce for breadstick. Could I put it all on the crockpot and cook down or do I still need to cook it on the stove then put it in the crock pot??

  • Karrie M

    Just made this tonight and it was amazing! Made it with Kroger brand shredded Parmesan cheese in the bag and it cooked down perfect! Will definitely make it again!

  • Tabitha

    Hi! Thanks for saying “one pint of heavy cream” instead of 2 cups. I hate standing in the dairy aisle trying to translate. Like, don’t make me math! Y’know? 😘
    Can’t wait to make some sauce!

  • Julia

    I completely forgot heavy cream at the store and I was wondering what the best substitute is for this recipe in your opinion? Thank you in advance. 😊

    • Cathy Yoder

      Oh bummer! The best hack that I can find would be to substitute 3/4 cup milk plus 1/3 cup butter for 1 cup of heavy cream. Good luck! Let me know how it turns out!

  • Theresa

    I would like to make this for a baby shower. Have you ever made it in a crock pot? Or do you know if it hold up and not separate in crock pot?

  • Stacy

    Do you think this could be frozen or made ahead to use?

    • Cathy Yoder

      I don’t know that cheese sauces and creams tend to freeze very well, for that reason, I’ve never tried freezing it. If you decide to do it, please report back and let us know!

  • Bryan Metler

    Great recipe. I would like to suggest using a block of Freshly grated Romano cheese. This is what Olive Garden uses in their recipe. Parmesan tends to be salty.

  • Tami

    I would love to make this for my best friend’s daughter’s wedding can you help me out on how much I would need to feed 75 people. I think we’ll have chicken also.

  • Amy

    THIs was super easy to make and better then any sauce I’ve bought at the store!

  • Susie

    Loved this recipe! Tastes great. Thank you

  • Katherine

    I want to make this tonight but all I have is pre grated and ore shredded Parmesan, should I chance it? Or make something else and try when I can get fresh cheese? If I do make it, any tips on keeping the sauce from separating?

    • Cathy Yoder

      If it’s the pre-grated parmesan from the refrigerated section (in a bag), you should be just fine! And I think your sauce will be great too! Just mix it up good!

      • Katherine

        Wow thank you for the quick reply! Okay – I’m going to try. I’m using cheese tortellini like you suggested! I can’t wait! 🙂

        • Cathy Yoder

          You are so welcome! Come back and let us know how it turned out!

          • Katherine

            Just made it and am eating it now! This is the best sauce I’ve ever made! The Parmesan worked out great and I also added some fresh havarti (just a tad – it has a strong flavor!) I will absolutely be making this again. Thanks for the recipe!!

  • Amy Shamosh

    I loved this! Would use half the butter next time but such a good recipe!!

  • Janet

    I used sour c cream instead, only because I couldn’t get out due to weather. It was AMAZING!

  • JoyDee McCorkle

    Our nephew is a chef. He always adds about 1/4 cup of white wine to hjis alfredo. I now do the same. Its just a lovely addition to an already wonderful sauce. I thought the wine would cause curdling but it does not. Give this a try and you won’t be disappointed…especially when guests come.

  • Jessica

    This was sooo good! I’ve tried a few alfredo sauces, and they haven’t turned out. It was the perfect amount for a pound of pasta.
    I skipped the cream cheese because I didn’t have any. Next time I’ll add a bit more garlic powder (we love garlic!) and salt.

    • Cathy

      Thank you for the feedback and modification ideas, Jessica! Glad to know it was still good without the cream cheese! 🙂

  • Dunia

    I had only half of the cream cheese it called for but YUMMO, this is a wonderful sauce. Thank you so much for this recipe! 😋

  • Ginger Munsell

    This is truly a dead on copy cat of Olive Garden, only better! My forever go to recipe for the last year or so. Wouldn’t change a thing about the recipe, although we go ahead with the 1 cup of Parmesan cheese versus the 1.5 cups. It’s creamier this way, in our opinion 🙂

    • Cathy Yoder

      Thank you for your review Ginger! And so interesting that less cheese makes it creamier. Great tip!

  • Alicia

    Ok I was a little hesitant as I LOVE Olive Garden Alfredo sauce & to be honest I almost always spend the $2 for a boat of it for my breadsticks & such, but this was Amazing!!! I was looking for a recipie to add to some leftover Olive Garden fettuccine alfredo that was brought home & unfortunately put into a plastic bag , where most of the sauce clinged. Man I lucked out in finding this recipe, I have Never had leftover fettuccine alfredo from them taste so good & fresh!!! I might have to do this Every time I bring some home. I did break it down into 3rds for my small amount & it took a lot less time, I also added a dash of Oregano & parsley but I honestly don’t think it would be necessary even though I don’t think it took away at all. Thanks So Much for this!👍🏻👍🏻😃

  • Brittany

    Omg, I’ve found the one! I’ve literally tried different Alfredo recipes for years. This is by far THE best alfredo I’ve ever eaten, much less made myself:) I will DEFINITELY be making this again!

  • Connie

    This was the best Alfredo sauce ever… And easy to make… Thanks for sharing…

  • Diane

    If you add an egg yolk, it will keep sauce from separating.

  • Lisa

    Made this yesterday, loved it!!! Don’t really get Alfredo sauce in the uk so it’s something I crave and this delivered

  • Tracy

    This was the best and easiest Alfredo recipe I’ve tried. The only change I made was that I used half-and-half instead of heavy whipping cream, and that was only because that was all I had. I did notice that the cream cheese curdled a little bit, but everyone is right, as soon as you add the liquid, it all blends beautifully. I used freshly grated Parmesan I bought at Trader Joe’s, and it melted perfectly. I’ve noticed in the past, when I use pre-shredded cheese, it gets stringy. The freshly grated is the way to go! And, the freshly grated was actually less expensive per ounce than the pre-shredded, so that was a win! I sautéed some shrimp in garlic and butter, put those on top of my noodles, and ladeled two scoops of the sauce over the noodles, because why not? LOL

    • Cathy

      😀 😀 😀 Love it Tracy! Thanks for your awesome review and sharing your modifications! I’ve never thought to check out the price per ounce on freshly grated vs pre-shredded. Great observation!

  • Suzanne Hernandez

    I coat parmesan cheese with a tiny amount of flour before I add it; prevents sticking & clumping.

  • Vanessa

    This was SO good! My daughter asked me for pasta with alfredo sauce and I decided to try making it. Found your receipe and my daughter goes, “you’re now allowed pack on pinterest because this alredo sauce is SO good!” I tend to mess up recipes I find here, but not this time! Thank you!

  • Nikki P.

    Easy to make & delicious!! I added a cup of milk to lessen the thickness of the sauce & it was perfect.

    • Cathy Yoder

      Thanks for sharing your modification Nikki! Did you slowly add that in after you had the completed product?

  • Pam K

    I did not make any modifications to this recipe, and it turned out perfect!! My entire family devoured it and wanted more!! Plus it is super easy to make so its a Win-Win for me!!!

  • Andra

    This is amazing! Thank You for posting this. I made it last week for the first time. I did alright with it. But then made it again a few days ago…oh my Alfredo Sauce! It was sooo good! I added some to a smaller container and put it in the fridge. Spread some on english muffins, oh it’s awesome! Hubby has been using it on sandwiches too. Thank You again!!

  • Maria

    Made this tonight! Absolutely delicious!!! I doubled the recipe but only used 2/3 of the butter and garlic powder.. everything else I doubled.

  • Sue

    Making this for 300. Just a question about a previous post. You said it served 4 or 5, but later in some of the posts, I notice you said it is about 10 servings. Think I’m going to serve about 2 cups of pasta per plate. Can you help me out on this. I originally multiplied by 5 but then read the later posts. Didn’t see in any of the posts how much pasta anyone used. There is a huge difference if I need to multiply by 60 or by 30. Thanks so much….can’t wait to do this for our church!

    • Cathy Yoder

      Wow Sue – so awesome! What I recommend doing is making 1 batch for yourself first. It will really depend on how much sauce you put on each serving. In my opinion, the sauce goes a long way… it almost seems too rich to douse the noodles in it. But other people really like a LOT of sauce! You could get away with 1/4 cup of sauce if you had other things on the menu. But if you’re doing a large plate of pasta and just a side salad, you may want to plan on 1/3-1/2 cup of sauce per person. Does that help?

  • Renee

    I have made this many times and it is wonderful!

  • Cecily

    1. This is DELICIOUS!
    2. A little tip I learned from an Olive Garden server, if it hasn’t already been posted: reheat on the stove with a little milk or cream and it comes back together nicely!

  • rosie

    my family loves this we no longer need to go out to olive garden for great food this is a famiy favorite, thanks for sharing

  • Angela West

    I am one who reads reviews before trying anything. After reading the reviews I tried my hand at a version of this recipe. I started with a roux as Zombadger did (to avoid cheese separating/curdling) i added 1-2 cups of whole milk (what I had on hand) to make it into a sauce. Then I melted in the butter and a whole block of cream cheese. I stired until everything was melted then added 1/4 cup buttermilk, 2tbs minced garlic and 1/2 bag of shredded cheese. Salt and pepper to taste. This turned out aewsome. My family thoroughly enjoyed it.

  • Lexy B

    My whole family loved it. So easy to make. The babies even devoured it. Thank you

  • Lindsay P.

    So easy and oh so yummy!!!! Never going to Olive Garden again!! Haaaaa Thank you for sharing.

  • Annelle Guillen

    What heavy cream should I buy?

  • Angela Moore

    My family loves this recipe…….

  • Maria Martinez

    I made the recipe for my husband and I and we both loved it. Few weeks later made it for my Daughter-in-laws birthday dinner. I had to quadruple recipe to have enough for our family. Added some shrimp and asparagus, so delicious, everyone loved it. Thank you for this wonderful recipe.

  • Pam Miller

    I have made this recipe 3 times now and my family loves it. It is so creamy and the only way I will make ALFREDO now. Thank you for the recipe.

    • Cathy Yoder

      Thank you for sharing your review Pam! I’m so happy that the family likes it too… that’s always a extra great bonus! 🙂

  • Ann Arbor mom

    This was my first try at homemade Alfredo sauce and it turned out great. I cut the recipe in half because I was only making it for a couple of people and based on the amount, I could have definitely had 4 servings with the amount of sauce I made. I also sautéed fresh asparagus and a tomato cut in cubes with some minced garlic in olive oil and tossed it in the sauce with the pasta. It was very tasty and pleasing to the eye. Thanks for the great recipe!

  • Carmen Jackson

    I have used the recipe so many times and it is amazing. Now, im doing Keto so i have to be cognizant of my nutrition. Can you tell me if the nutrition facts a per 1/10 serving of the sauce?

    • Cathy Yoder

      Hi Carmen! Glad you’re still loving it! According to the nutrition facts in the recipe box above, it is 310 calories, 32 g of fat, 2 carbs, and 6 protein. I would use myfitnesspal.com and plug in the exact brands of ingredients to determine more accurate numbers based on your ingredients. Hope that helps!

  • Shakeria Rolax

    It Was Great! it Honestly Taste Better Than Olive Garden!! I Honestly wasn’t exspecting it to taste so well I Added More Cream Cheese abut It was PERFECT. My Family Loved It❤️

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