The reviews were all over the place on this recipe, but I thought since we like sugar-free jello and pudding, I'd give it a try. I didn't notice until I was ready to mix this up that it called for the large packages. Since I only had the small, I just halved the recipe and poured it into two 4-1/2" shallow ramekins to chill. I think the texture of the pudding-jello mixture is just weird and simply not eye-appealing. The taste is OK (with vanilla pudding dominating), but I'd rather have had fresh strawberries with EITHER pudding or jello, but not these two combined. Sorry, this one just didn't measure up for us.

I tried this once before, following the reviews that said to put in the pudding after and the strawberries with the water . . .okay, that so did not turn out--it tasted good but never gelled and was really hard to mix togther, so I tried this again, following the directions. I used frozen strawberries and didn't have quite enough, so I cut up a banana and put it on the bottom, then added the strawberries. I thought I had the correct pudding called for so used it, but it was for half the box amount called for. I added a splash of vanilla, stirred everything until it dissolved, poured it over the bananas and strawberries, and refrigerated it. Yes, very simple, but I didn't think it was bad at all, and bf clearly thought it was awesome bc he came home, saw it in the fridge and promptly had 3 servings. He had two more tonight and finished it off! Luckily I got a few servings in myself; clearly, if it had been up to him, he would have eaten it all. I guess I'll have to get more pudding and make him some more. For those of you who are worried about the taste from the sugar free stuff; maybe try half sugar free and half not--I can't imagine it would make it awful that way, and the vanilla did seem to add a nice touch. thanks for the recipe!

I didn't care for this recipe. Won't make it again

wasn't bad. i added some bananas. they were good in it but the next day they turned brown and mushy so. its a pretty pie and easy to make.

Great recipe, my whole family enjoyed. Thanks.

I didn't use sugar-free pudding and gelatin because it sounded like that would not be good. While trying to boil the mixes and water, it began to cook to the edges of the pan, so there was no way to get it to a full boil because I had to constantly stir it. Once it was set, the "pie" would not slice and be set onto a plate the way it looks in the picture. I think the only way that could be accomplished is if it was frozen solid. This is a mushy, messy dessert that falls to pieces even when you try to spoon it out of the dish. And as if the presentation wasn't bad enough, it tastes bland and has a bitter aftertaste. I'll never waste strawberries on something like this ever again.

Used a graham cracker crust and banana pudding.

I am always looking for sugar free desserts, so when I had this pie at a local diner I had to ask for the recipe. The recipe is almost the same as this one, except that the diner's recipe called for 2-1/2 C water and 4 C strawberries. I think its very good. I would never have guessed it was sugar free. I topped with homemade whipped cream sweetened with splenda. The diner put theirs in a crust and topped with sugar free non-dairy topping. Its light and refreshing and hits the spot without a lot of calories. I also have topped sugar-free cheescake with this and its delicious.

When I saw this recipe I just couldn’t pass it up…but after making it I wish I had. There are a couple of old adages that apply here. First, you get out of something what you put into it and, if it sounds too good to be true, it probably is. I arranged my beautiful strawberries in a lovely, concentric pattern in a pretty, white quiche dish. I was fairly confident at this point, thinking this was going to be one, pretty dessert. I mixed up and cooked the pudding/gelatin mixture as the recipe directed, using the indicated cook-and-serve, sugar free pudding, and sugar free gelatin. It was already so thick I had to carefully smear it over the strawberries. At this point, I’m still hoping for the best, but it’s not looking good. The recipe indicates to chill this 4-6 hours. Are you kidding me? An hour later I had it cut and plopped on a dessert plate like a brick. The filling was thick, congealed and rubbery, not pudding-like or custard-like at all. If you can get passed the weird and unbecoming look, color and consistency of this, you won’t be able to get passed the artificial taste or the acrid aftertaste, presumably by an overabundance of “sugar-free stuff.” Whipped cream helped that somewhat, but seriously, should you need to mask the taste of your dessert? I’m reluctantly giving this two stars rather than one only because the whipped cream made it edible. I so wish I could have my beautiful strawberries back.

I have made this several times although I put in a cooked pie crust. LOVE IT! Everybody I have served it to raved. I used sugar free jello for my diabetic friend and regular for everybody else. With one pie I used strawberry/bannana jello and put fresh sliced bananas instead of the strawberries for a cheaper desert.