This is a great recipe, and popular at a major restaurant chain. The key is let the jello thicken but not set completely, and then you gently stir the sour cream, so it flows like ribbons through the sea of jello. You may want to do the jello the quick set way. Also good with pecans instead of walnuts.

Reviewed On: Nov. 12, 2007

I've made these for years, I have a child allergic to wheat. I always double the batch. Sometimes I add walnuts, or use crunchy peanut butter. okay to use 1/2 brown sugar, and 1/2 white sugar. They always come out great.

Reviewed On: Mar. 30, 2007

Great recipe, Here is what I have changed, I substitute bulk Italian sausage, 1/2 mild, 1/2 hot, for the links. I cover the bottom of my frying pan in wine, then saute the sausage, onion, and garlic together. I also use evaporated milk in place of the heavy cream. I also used yellow potatoes. Everyone seems to love this soup.

Reviewed On: Feb. 5, 2007