Terrific recipe! Easy, delicious, and stunning. On a cake stand, glistening on a buffet table, it looks like table jewelry. Total Bling. Thanks for a great crust, amazing filling, and the opportunity to sit back and rack in the compliments.

Reviewed On: Oct. 17, 2009

I recently made this salad for a baby shower . It was very good--I used Honeycrisp and Granny Smith apples and they gave a sweet and tangy crunch. It was quite tasty as it was but to wake it up a bit, I added about 1 to 2 tbs of Asian sweet chili sauce. Odd, I know, but it was excellent.

Reviewed On: Oct. 17, 2009

This recipe was very good. Salad is, of course, a bit of a stretch and the dish could easily be served as a dessert. My only suggestion is to cut the filling in half. I made the dish in a 13x9" pyrex baking dish and after placing the full amount of filling on top of the crust, there was scant room for the jello. I scraped half out (which was then devoured by my family) and added the jello. I think the final product had better balance. It was a fun trip back to the '70s when my mom made a similar recipe.

Reviewed On: Apr. 14, 2009