Reviewed: Apr. 11, 2010

I made the strawberry version and followed the recipe exactly. Served at a church fellowship and before I knew it, it was gone! Perfect for those summer get-togethers!

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Reviewer:

birdmamma

Reviewed: Aug. 23, 2009

I adapted this to blueberries...I used Berry Blue Jell-o and fresh picked blueberries. It was just OK...this wouldn't be something I would bring regularly to a pot luck or cook out. It tasted good, but it didn't wow me. Maybe it's better with strawberries.

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Reviewer:

Ginny in Mass

Home Town: North Adams, Massachusetts, USA

Reviewed: Jun. 21, 2009

I did go ahead and make a couple of changes, and it was the surprise hit of Father-In-Law's b-day party! First of all, I just grabbed a pre-made angel food cake from the store, and cut it into three layers. 0.3 oz Sugar Free Jell-O and 12 oz LITE Cool Whip. Mixed the partially set gelatin with half of the Cool Whip and sliced strawberries (let firm up again in the fridge), and spread that between cake layers, and finished the top layer with just plain Cool Whip (didn't frost the sides), and garnished with more strawberries atop the cool whip. Light and refreshing with no guilt.

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Reviewer:

Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Apr. 28, 2009

This cake went over very well, except the frosting, it was too sweet next time I would just frost with plain Cool Whip, or keep it plain and serve with a dollup of Cool Whip. One other thing that needs to change is the size of gelatin I used the 4 serving size as the recipe stated and found out that it wasn't enough maybe my hole was too large but I had to quickly make another 4 serving size of the jello and add more strawberries to fill the hole(which by the way came out perfectly)! I wish I took a picture, it was quite beautiful! With my changes I would definitely rate it a 5 star recipe.

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4 users found this review helpful