Reviewed: Apr. 11, 2012

I used several different jello flavors (for Easter-y colors) and followed everything else as stated. The biggest issue I saw was, next time I'll use a little less water in the jello mixes. I did make this and let it set overnight in the fridge and was worried about colors bleeding and a soggy crust based on some other reviews but mine turned out GREAT! I had nothing but compliments!!! Just note, this is not a dish that is good for leftovers, because it does start to get a little soggy after 2 days. But loved it overall!

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Reviewer:

kookinmom

Reviewed: May 23, 2011

OMG! I lov this receipe! I made this like 15 years ago in summer school when I was 10. I haven't made it since and made it today for a girl scout meeting and decided to look it up to see if it was only and it is the EXACT same as I have it wrote down. YUMMY! YUMMY!

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3 users found this review helpful

Reviewer:

mpurcell

Reviewed: May 4, 2011

This is a wondeerful recipe. I changed it a little bit overall i loved it.

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4 users found this review helpful

Reviewer:

chef022290

Reviewed: Aug. 1, 2010

The whipping cream made the crust soggy, and definitely not even edible if stored in the refrigerator for later. The jello colors tend bleed into the cool whip eventually, so it won't be as pretty as the picture. Definitely not a recipe to bring to a party as so many things can go wrong. Would have been better just to serve regular jello squares with some whipping cream on top, and maybe sprinkle with some graham cracker crumbs. Overall I made a huge mess our of too many bowls and pans, and yielded little edible product. Do not store, must serve immediately.

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2 users found this review helpful

Reviewer:

Rico

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Dec. 8, 2009

This is awesome, easy to make and so yummy. I used pineapple jello instead of unflavored gelatin and pineapple juice. I am not usually that fond of jello but this is just the greatest! you can use any combination of flavors of jello. I highly recommend this to everyone.

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12 users found this review helpful

Reviewer:

hmbutterfly

Cooking Level: Intermediate

Home Town: Platte City, Missouri, USA

Living In: Parkville, Missouri, USA

Reviewed: Jul. 4, 2009

Made it for a party and it was a hit!

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4 users found this review helpful

Reviewer:

Rita M.B.

Cooking Level: Expert

Home Town: Schaumburg, Illinois, USA

Reviewed: May 27, 2009

I was very suprised that this was such a big hit with my family. Very low fat and easy to make.

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4 users found this review helpful

Reviewer:

Carol

Cooking Level: Beginning

Living In: Burlington, Michigan, USA

Reviewed: Dec. 30, 2008

I am following my Mom's tradition by serving this at the holidays. I add more butter ,and like it to set overnight, it makes the crust stay together better .

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8 users found this review helpful

Reviewer:

Brenda

Cooking Level: Expert

Home Town: Wisconsin Rapids, Wisconsin, USA

Reviewed: Dec. 30, 2007

I made this for my mom for Christmas...her grandmother used to make it way back when. My mom loved it - not only because of the memories, but she said it tasted great. (While I'm sure her grandma didn't use Cool Whip, she said it was the same as she remembered!) This was a pretty easy recipe - made it as written - and it was yummy. I would definitely make it again!

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6 users found this review helpful

Reviewer:

MSP

Cooking Level: Intermediate

Reviewed: Nov. 26, 2007

I made this for Thanksgiving and it was a hit. I remember my mom making it when I was a little girl in her Angle Food cake pan. There was never any left then either!!

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1 user found this review helpful