Reviewed: Apr. 8, 2012

i added almost a full can of crushed pineapple, 2tbsp of lemon juice, strawberry cream cheese....

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Reviewer:

Reviewed: Feb. 8, 2012

This is absolutely fantastic, and so easy to make. The longest amount of time it takes is letting it chill, which is a must! Great all around easy dessert, I call that a win.

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Reviewer:

IngridKjord

Reviewed: Dec. 18, 2011

I'm giving this 5 stars before I even make this (I'm THAT much a molded salad "expert")...but for Christmas, I'm going to make the recipe in lime, and another in raspberry, and I want to try a red/green layered mold. I hope to make two molds (one for each family gathering I'm attending). I'll post photos later in the week!

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CALJAKE

Cooking Level: Expert

Living In: Wilmington, Massachusetts, USA

Reviewed: Nov. 14, 2011

I loved this and finished it off myself--which was a lot of jello because no one else would eat it. Go figure.

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Reviewer:

JulieO

Cooking Level: Expert

Home Town: Nampa, Idaho, USA

Reviewed: Apr. 25, 2011

I made this for Easter using raspberry jello and it was very good.I didn't use the low cal, fat free ingredients.My father mixed his serving in with his fresh fruit salad and said it was really good that way also.

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jac75

Reviewed: Mar. 18, 2011

Light, creamy, and smooth! A wonderful salad or a fantastic light dessert.

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Janice Smith

Cooking Level: Intermediate

Home Town: Trufant, Michigan, USA

Living In: Grand Rapids, Michigan, USA

Reviewed: Mar. 17, 2011

Made this for St. Patty's Day. It is a perfect light dessert to accompany the traditional corned beef meal.

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Marlene

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Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Lake Forest, California, USA

Reviewed: Dec. 5, 2010

I have been making this for 37 years and my family knows it as Seafoam Salad. My grandchildren love it as we all do! It shows up at most family gatherings!

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Brenda L Dawson

Cooking Level: Expert

Home Town: Jacksonville, Arkansas, USA

Reviewed: Feb. 5, 2010

Made this with raspberry gelatin instead of lime. Everyone enjoyed it. The pears did give it an almost gritty texture, tho. Will try again with peaches.

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Reviewer:

BKIENBUSCH

Cooking Level: Expert

Home Town: Peoria, Illinois, USA

Living In: Paragould, Arkansas, USA

Reviewed: Jan. 9, 2010

My mother-in-law was the Jello Queen! This is my husband's favorite jello that his mom made when he was growing up. The only changes would be to use the whole 8oz of neufchatel cheese and maybe a Tbsp or so of milk to help the cream cheese whip up better. Also sometimes I heat up the juice from the can of pears and use instead of water. Really adds flavor!

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