The first time I made this, I cut a lot of corners calorie-wise by using fat-free cream cheese (I figured it'd be okay since the crust was the only thing being baked), fat-free cool whip and sugar-free jello, and half splenda. Man, do not do this. Usually I'm not picky with those things, but this is one of those recipes that you think you can do that with because it doesn't involve a lot of baking, and it just does not work. The second time was much better. I used brown sugar on the crust and it was a little less chewy and a little more savory. Oh, and I would definitely recommend letting the jello set up a little before pouring it over everything else. If your strawberries are frozen, the jello will set quickly. I used fresh strawberries once and couldn't for the life of me get the jello to set, but then added a few ice cubes and that took care of it.
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