Reviewed: Jul. 12, 2009

This was sooo good considering its low cal and sugar free!! Loved it. I will be making this one again very soon. =)

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jun. 1, 2009

This recipe appeared in my local grocery flyer. We made it once and then lost the recipe. It was not a crustless pie, but had the same ingredients. We used a prepared graham cracker pie baked in a 350 degree oven for about 10 minutes. The strawberries are hulled and sliced, which makes it more like a pie. The jello and pudding mixture is cooked, then refrigerated until partially set, then strawberries are added to mixture and spread in the cooled pie crust. Refrigerate till fully set. Serve with whip cream. This version can be made and ready to eat in about three hours. Thanks for posting your recipe.

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MargieB

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Reviewed: Jun. 1, 2009

I'm always on the lookout for sugar-free desserts that taste good, since my hubby has to avoid sugar & watch his carbs. He loved this pie - I added a bit of vanilla as suggested by another reviewer. Also used 1/2 vanilla pudding & 1/2 cheesecake pudding since I only had the small boxes. Great with Cool Whip!!

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Annabanana3

Cooking Level: Intermediate

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Reviewed: May 23, 2009

This is a wonderful recipe. It is fast and easy and tastes great. My father-in-law is diabetic and this is a dessert that he loves. I have also made this pie with mandarin oranges and orange jello instead of the strawberries. It is a wonderful light dessert that you do not have to feel guilty about eating.

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Amanda

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Reviewed: Feb. 15, 2009

i used this recipe to make a regular pie. i used regular instant pudding and regular jello. i just heated the water enough to dissolve the sugar and then mixed in the pudding. i poured into a graham cracker crust and cooled in fridge. i topped with strawberry cool whip. it was fabulous!

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Renee

Cooking Level: Intermediate

Living In: Monroeville, Pennsylvania, USA

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Reviewed: Jan. 31, 2009

This pie was a hit! It's hard to believe it's so healthy. One drawback is that it just doesn't taste as good the next day. I made this with instant pudding since I couldn't find cook and serve. I boiled the 2 cups of water and stirred in the gelatin. Then, after that cooled a bit, I stirred in the pudding mix and poured the mixture over the strawberries. I also added a bit of vanilla as someone else suggested.

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juicing queen

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Reviewed: Jan. 30, 2009

A big hit! No hint it was sugar free. I put it in a graham cracker crust. Very good!

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CSONION

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Grand Prairie, Texas, USA

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Reviewed: Jan. 25, 2009

Delicious, I did add a capful of vanilla extract as suggested. I also put it in a reduced fat graham cracker crust, but it would be just as good with out the crust, saving calories and fat. Great for people on Weight Watchers, per svg. only 58 cal., 0.3g fat, 12.6 carbs.

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Blazer

Cooking Level: Intermediate

Home Town: Derby, Connecticut, USA

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Reviewed: Jan. 17, 2009

I will make this again as I can't find too many dessert that I can serve that don't have too many calories. Once I find more, I doubt that I will keep this one. I found it a little "rubbery" the next day when we ate the leftovers. That was disappointing as we found it to be quite tastey with lite cool whip the first day. I would definitely use the cool whip when serving this.

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Carolina

Cooking Level: Expert

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Reviewed: Jul. 29, 2008

I made this when I was pregnant since I suffer from gestational diabetes. I took it to a family gathering so that I would be able to enjoy some dessert. It was completely devoured! EVERYONE loved it! Can't wait to make it again (even if I am not pregnant anymore!)

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mommymudd

Cooking Level: Intermediate

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Reviewed: May 7, 2008

This is a great recipe. I used a pie crust and 2- (1.5 oz) sugarfree cook and serve vanilla pudding mix, as the other is hard to find. Everyone just raved about the dessert and no crumbs left on anyone's plate. This recipe can be interchanged different ways.

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ZSEDILLO

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Reviewed: May 4, 2008

This did look too easy to be true! Boy is it ever! Good Good Good! Rhis is a keeper in my house.

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A-BANANNA

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Richmond, Virginia, USA

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Reviewed: Mar. 14, 2008

I have been making this Pie for three years now and we love it. I do put in a prebaked pie crust though.

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KATTT11

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Reviewed: Jul. 29, 2007

I accidently used lemon pudding and it was wonderful anyway! Added bluberries and sprinkled top with toasted walnuts. Very easy and quick.

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SandyT

Cooking Level: Expert

Home Town: Warner Robins, Georgia, USA

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Reviewed: Jul. 27, 2007

I've made this twice now. Once for my immediate family, who devoured it, and then for our 4th of July extended family pinic, where it, again, disappeared quickly and received many compliments. It's very difficult to find healthy, sweet snacks that you actually look forward to eating. This is one of those.

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Shell-Shell

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Peoria, Arizona, USA

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Reviewed: Jun. 18, 2007

I could not find cook and serve sugar free pudding so I used instant as a substitution. It still turned out well. This is a simple and wonderful recipe. I also used sugar free cool whip. I will be making this sugar free dessert again.

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pbryan

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Reviewed: Jun. 4, 2007

When using sugar free pudding mixes, I add a capful of vanilla extract (or almond or coconut, or whatever is appropriate) to take away the artificial taste. With the added vanilla, this dessert was just simply wonderful, esp considering its low calorie count.

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Cookin Sue

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Reviewed: Oct. 14, 2006

I am so glad I tried out this recipe. It's so delicious, plus it's healthy. Even my dad and boyfriend liked it and they don't like anything fruity, or healthy for that matter. I loved it and I'm going to make it again for sure.

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healthnut16

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Reviewed: Sep. 24, 2006

Made this for my diabetic father, but there was too much of an after taste from the artificial sweetner. I think it would be great with regular jello, though.

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Lanette

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Reviewed: Aug. 25, 2006

My boyfriend described this as “unmitigated awesomeness”. I thought it was pretty tasty too. I made a pseudo-crust, which consisted of three crushed graham crackers mixed with splenda and water. It looked a bit like peanut butter but did just enough to add a sweet taste w/o too many calories. I probably should have popped that in the oven or microwave to firm up. Other than that, I followed the recipe exactly and topped off with FF Cool Whip. It’s definitely a keeper. Easy. Fat free. Good. The only problem is that it takes too long to set. (I’d also classify it as a tasty mold too. The only “pie” about it is the dish!)

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