Reviewed: Jul. 16, 2009

It was delicious! I normally am not a big fan of jello, but my husband loves it. Only change I made was non-fat cool whip and cream cheese. I will make it lots more!

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Keelyad

Cooking Level: Intermediate

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Reviewed: May 31, 2009

I usually get annoyed with reviews of recipes when people take a recipe and revise the recipe and then rate their own revision. Well, I am doing that today! I made the original version and another version. Took both to a pot luck and my version won HANDS DOWN! Everyone thought it tasted better. ( I give the pineapple version 3.5 stars) Here is the RED VERSION: I used CHERRY flavored Jello (Instead of lemon) and a large can of Mandarin Oranges (instead of crushed pineapple), reserving the juice for the top layer. The little kids were literally licking the glass dish with their fingers for any remains!

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ZinkeintheKitchen

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Reviewed: Apr. 8, 2009

This was my first time making a congealed salad because I don't like them, but I was asked to bring it to a fellowship. It was a hit, and when I tried it, I even liked it! All the ladies were asking for the recipe!

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Atown28

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Reviewed: Jul. 5, 2008

We enjoyed the flavors very much. The topping didn't firm up without adding more flour. I think that adding the reserved pineapple juice should be clarified to an exact amount. In my case I really didn't need the 3 tbls of water.

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kimberly

Cooking Level: Intermediate

Home Town: Castro Valley, California, USA

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 23, 2008

This is an excellent recipe. Made this for Easter dinner..with rave reviews from everyone. Best gelatin salad I've ever had. I did add more whipping cream so the mixture was easier to spread. Just make sure gelatin is only partially jelled..otherwise whipped cream mixture will not stick to the gelatin layer.

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Nadelle

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Reviewed: Mar. 23, 2008

A friend gave this recipe to me recently, and it was excellent. I made it for a family get-together we had for Easter, and I had quite a laugh to see who was trying acquire seconds unnoticed. ;o) EVERYONE (even the J-ello haters) loved it. I did have one problem though: when cooking the top layer in the saucepan over the stove, I let it cook for over one minute, and it still did not thicken up enough to set (I even refrigerated it all night), so it was more of a sauce on top. Everyone thought that's what it was supposed to be. ;o) This is definitely a keeper and I would highly recommend it.

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Cuisinierenchef

Cooking Level: Expert

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Reviewed: Nov. 27, 2007

This is a fantastic recipe! I have made it 2 times so far for family Holidays and it is always a hit. I keep getting requests for this recipe. It is soooo yummy and really is easy. It looks pretty too! It you decide to make tis one you won't regret it!

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Robyn

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Reviewed: Sep. 9, 2007

I have always turned down gelatin salads, dubbing them too junky and not nearly as good as cakes. After my husband requested one, I decided to try it, and picked this one, then my opinion about gelitain salad sure changed. Yes, this is my first one, but for gelatin, this tasted pretty good to me. I didn't try changing it at all since I've never really made a gelatin salad, and had enough trouble just following the basic directions. However, if you're more experienced then me, I might suggest tweaking the amount of cream cheese a bit. Something seemed a little off to me, like there might have been a bit too much or something. But, this is something I will be making again. I've decided gelatin isn't so bad after all!!

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