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Here are some photos of this pie:

http://warmolives.blogspot.com/2009/09/strawberry-banana-custard-pie.html

I just saw a special recently on one of those PBJ restaurants and they said, by far, the best sandwich was the Peanut Butter Cinnamon Raisen with Apple sandwich. I thought about ordering some PB with raisins and cinnamon, but your post reminds me I can easily do this at home, and spread on raisin bread, with sliced green apples. Yep, gonna try it.

Dusted with finely minced nuts as well. Thanks!

I added diced, cooked potatoes as well. Thank you.

I found these to be oily and heavy, rather than buttery and crispy. Much like the heavy, oily cookies you'd get in a mall. Love ya Joe, but not for these.

I did not care for the traditional flavor -- burnt vanilla -- when TJ's first introduced these. They were a tad tough and flavorless, and I do so like a burnt sugar taste.

I tried these today and I'm surprised and pleased. Although I'm not a chocolate fan, I found these far more flavorful than the traditional flavor. Deep and rich, custardy inside and firm outside, with an intense and pleasing chocolate flavor.

They are firm enough on the outside to easily pack in a lunch box or bag, but soft and moist when torn apart with your fingers. Forks be damned.

Best of all, when compared to a brownie, they are the better choice, calorie-wise.

1 Cannele is 130 calories, 4.5 grams of fat (2.5 grams of saturated fat), 20 g of carbs, and 3 g of protein.

(Am I the only reviewer who wants to read the nutritional stats? I seldom see them posted!).

I thought the cookies, alone were very tasty, but, there is WAYYY too much creamy filling. It was thick and sugary. We scraped out most of it and ate the cookie with just a thin layer of the filling left.

Great bargain for 99 cents, under whipped cream and fruit. Loved this one -- the rum was too harsh and dark.

Very, very good. Not too generous with the pecans. I throw a big handful of crushed pecans in the bottom of the included-pan (the frozen block of dough lifts out easily). This way there are plenty of nuts on top.

These simple don't hold up. I LOVE. LOVE. the frozen croissant dough, but these biscuits, even when I bake them at the "real" amount of time (18 minutes or so), stay heavy and dense, and never really break out of that block shape. I will not be a repeat buyer. If anyone has access to a Schwan's home delivery service, their frozen, unbaked biscuits are the best I've tasted, homemade included.

Here's an easy fix for runny peanut oil which seperates from your favorite natural PB, if you don't want it cold from the fridge. Oil will seperate and rise to the top of whatever food stuff it is in. All you need to do is be certain your lid is tightly screwed on, and store the PB on its lid, not on its base. The oil will "rise" to the bottom of the jar. When it's time to serve, simply remove the lid and scoop out the PB while the oil remains on the bottom of the jar. Save this for coating your wok or making peanut oil based salad dressings.

As the original poster stated, these are as you would expect. Tender and buttery -- a bit too rich, and a bit heavy.

The instructions state you are bake them for 10 minutes from a frozen state, but mine required TWICE that amount of time, in a toaster oven, before the raw dough in the center was cooked and the top was browned.

Because I ate all 12 in one weekend. I'm totally ashamed of myself. They are quite small, true (each one is sandwiched between a "joe joe" wafer that is slightly larger than a joe joe, but still, I ate 12 mini ice cream sandwiches in three days. They were SO good. Not an overpowering mint -- very subtle, and the mini chips are quite small and very very crunchy, so there is a pleasant creamy, crunchy, rich sensation going on.

Never again. I can't afford the extra gym visits.

I agree with Nicole concerning the first effort, the beyond horrible mint mallows in a tub. A wet, sodden, tub of foamy mouthwash. ::shudder::

These are MUCH better, but not so remarkable that I'd buy them in place of a good ole bag of campfire. If I had the patience to make candy I'd try making my own, but since I do not, I would not even make a repeat buy of these, at $3.99 for 16.

I buy this every time I'm in TJ's, whether I need it or not. My boyfriend teases that I'd save it in a fire. It's the best.

Sorry i've missed this ... i'm really picky about aioli and just didn't think it would be any good if it wasn't fresh. Glad to hear you guys love it. I'll try it.

Miss these tremendously, but, I've learned to make my own. They are not as soft and tender, but they'll do. They'll do. ::sigh::

These little gems are what Nilla Wafers USED to be (sorta), WANT to be, and NEVER will be.

Nabisco should pack it in in the Nilla Wafer department, and call it a day. They will never come close to these little vanilla gems.

Much better than a popular brand of Baked Chips. Salty and potato-ey tasting. Love 'em.

After reading several cookbooks about brioche and the proper texture and elasticity they should have, I was anxious to try a loaf of brioche.

I've seen the TJ's version for months, but was never that eager because a) breads are not TJ's strong suit and b) at $4.99 per loaf, that's a bit steep to "taste test" a loaf of bread.

After reading the above review, however, and a few others on other sites, my comfort level went up considerably, and I purchased two loaves.

I now have $10.00 worth of mediocre bread. This is NOT real brioche according to the descriptions I've read, including by French bakers and Dorie Greenspan (who outta know, making it with Julia Child all those years). It isn't smooth and elastic, it isn't moist with threads pulling apart. It's just an eggy bread. More like Challah than Brioche.

When plain from the bag, it's rather dull and dry. When toasted with butter, it's infinitly better, but, honestly, what bread ISN'T improved by a toaster oven and butter? I can't give it any credit for that.

As I said, I'm disappointed. It's fine with breakfast and jam, but it certainly isn't fabulous, and certainly isn't worth $4.99 to me. I'll never buy it again. The search for real brioche continues.