I give this a four star because everyone in my family didn't care for it (husband, 11 yr son, 13 yr daughter). I was the only one that loved it. It was lemony and light. I didn't have a springform pan, so I used a bunt pan. Sprayed on some non-stick spray so the ladyfingers wouldn't stick. After the first two slices I was able to slide it on to a plate.

Reviewed On: Apr. 23, 2009

This was delicious even the next day! This is definitly a keeper. I also sauted the onions with minced fresh garlic in olive oil, used Italian Herb Seasoning. The only thing that I'll probably change next time is use 1 tlbs of brown sugar instead of 2 because the top tasted a bite sweet to me. The rest of the family didn't complain not a bit.

Reviewed On: Mar. 19, 2009

Wow delicious! It was easy and it tasted healthy, not a heavy dessert. Will definitly make this recipe again, and try it with white cake with a different flavored gelatin. I had yellow cake mix and I bought a 6oz box of strawberry gelatin (counldn't find 3oz at the store). Per other reviews I also used 2 cups of water (1 hot, 1 cold). I put all 6oz on the cake and it still tasted delicious! I also poked holes into my cake before I added the gelatin, and refrigerated it for 3 hours. Thank you the recipe.

Reviewed On: Mar. 19, 2009