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Reviewed: Jul. 4, 2008

Family reunion everyone loved this one!This is the 3rd time I made this. It takes almost 3 hrs to do.Don't look at the prep and ready time.I put it in the freezer for a quick set and I do let it setup completely in between layers.That way you don't get the bubbles when you pour layers in

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RED16365


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Reviewed: Jun. 3, 2008

This was my first ever jello mold and I have to say that I was impressed with myself! I made it for Memorial Day and it was a big hit. One thing I would mention is that since I did it in a bundt pan, my first layer was deeper (since it is rounded) and needed about 15 more minutes to chill. I will definitely make this again for the 4th!

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AIMWIL


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Reviewed: Dec. 24, 2007

directions were very easy to follow. I used a fluted bundt pan and was worried it was going to overflow the last layer because it filled right to the top, so I filled the last one with the fridge door open. I had pretty good success pouring slowly onto a spoon that I was holding just above the previous layer. I think the main ingredient in this one is just patience! It is worth it though for the appearance is just awesome and the flavor is great as well.

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J. Simpson


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Reviewed: Dec. 22, 2007

This was really good, and the white jello was very tasty, but it just was so much work. I agree with the person who said to spoon it on VERY gently I had a couple blubs in my other layers. I used a Tupperware mold and It was too small , you really need something deep. the tupperwarre mold works well, because you can seperately unmold the center and it released the sides. But a second time I used a bowl mold and couldnt get it out, so I think Silicone might be a good idea also. Very tasty.... but alot of work, I do plan on making it again for Christmas!!

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Silver Ghost

	Cooking Level: Expert Home Town: Linden, New Jersey, USA
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Reviewed: Oct. 22, 2007

I must say that this time consuming, but it turned out well for me. Only did it come apart after it sat out on the table for awhile, people still ate it and said it was good.

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DeLeon


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Reviewed: Sep. 28, 2007

Excellent. I made this with sugar free jello and splenda instead of sugar and it came out great. I was making it for someone who was on Atkins, so I needed a sugar free recipe dessert that didn't need all sorts of crazy ingredients that I've never heard of. It does take a long time, so don't be like me and start it late at night! It is easy, just time consuming, since you have to wait inbetween layers. Instead of making it in a cake pan and having to flip it over, I just used a glass trifle bowl, so much easier! And I couldn't find sugar free blue jello, so I just used peach and strawberry instead.

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Kat

	Cooking Level: Intermediate Home Town: Buffalo, New York, USA Living In: San Angelo, Texas, USA
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Reviewed: Jul. 4, 2007

This was a GREAT crowd pleaser. Good thing since it also took a lot of effort, but it was all worth it in the end.

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shaaadow


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Reviewed: Dec. 25, 2006

This sure was a hit at the Christmas Eve dinner! I used lime and cranberry raspberry jello. Everyone was impressed! I found that the mold came out easily from a silicon bundt pan that had been lightly sprayed with oil. One note, you must spoon on the jello, even to the last drop. I mistakenly poured on the last tablespoon or so in the bowl and it sunk into the previous layer! Be sure to allow hardening between each layer for perfectly crisp lines. Also next time I will prepare two bowls of jello in the beginning with the creamy layer and wait to make the other two bowls of jello so they don't get too lumpy before it is time to add them on. I had to melt down the last layer in a water bath because it was really getting solid sitting on the counter (of course this is in the winter in a drafty house, so this is probably not a concern when making this for the 4th of July!)

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Reviewer:

MHOEFFER


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