Reviewed: Nov. 19, 2008

I've been making this recipe for years, but I make a few modifications that make it even better. First, instead of strawberry jello and berries, I use raspberry jello and frozen raspberries. The day before, I let the berries thaw over a collander. Once I have collected that juice, I combine it with boiling water to make the 2 cups the recipe calls for. Makes the top layer much more interesting.

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sbmachado2

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Reviewed: Jul. 21, 2008

My favorite dessert! We enjoy this at all holiday dinners (and when ever else I am not lazy enough to make it). I even eat it for breakfast the morning after the holiday ... it can't be worse than a donut, right?

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SummerO

Cooking Level: Beginning

Living In: Woodinville, Washington, USA

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Reviewed: Jul. 16, 2008

amazing, just like my mom used to make. make sure to let each layer cool enough or it will get soggy and mush up together. it's great though! yummy!

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DanielleR

Cooking Level: Expert

Home Town: Glassboro, New Jersey, USA

Living In: Sicklerville, New Jersey, USA

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Reviewed: Jul. 10, 2008

I took this to a picnic tonight and came home with an empty dish. I followed the recipe exactly except (after reading other reviews) I chilled the jello/frozen strawberry mixture in the refrigerator for an hour after I combined them. That was too long and the mixture was completely set. I had to stir up the jello before pouring it over the cream cheese layer so it was not a smooth, pretty layer. Still looked OK and tasted great however. I used low fat whipped topping with no problems and plan to use low fat cream cheese the next time.

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jennifer

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Reviewed: Jun. 25, 2008

I've tried different versions and have found the crust to sometimes be too hard. This recipe made the perfect crust. I use butter pretzels(I like the flavor),and use a quart of fresh strawberries instead of frozen. Perfect dessert and again the crust was perfect.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jun. 16, 2008

I've been making this dish for many years. One varition: I sometimes use fresh strawberries, just add some ice cubes in with the jello and berries to help thicken it better. Also, I use sugar free jello & you can't taste the difference.

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SUEBELL

Cooking Level: Expert

Home Town: Rexburg, Idaho, USA

Living In: Filer, Idaho, USA

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Reviewed: Jun. 11, 2008

I made this for our family and some friends. The men did not like the pretzel crust, but loved the top. I loved all of it. I think next time I will make it with graham crust. I followed the recipe exactly.

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monaco780

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Reviewed: Jun. 11, 2008

Delicious. A friend told me about this several yeatrs ago but this was the first time I had tried it. We were delighted with this recipe. Who would've thought that a pretzel crust would be so wonderful?(It sounded a little strange to me...)Thanks!

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MIKENDREA

Cooking Level: Intermediate

Home Town: Ventura, California, USA

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Reviewed: May 24, 2008

I've had this dish on several occasions and I looked on this website for the recipe. Great dish and the perfect recipe for it. Came out perfect, followed the recipe exactly as written. Thanks Betilda. This one is going in the permanent file box.

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ecolter

Cooking Level: Expert

Home Town: Fort Walton Beach, Florida, USA

Living In: Manchester, Tennessee, USA

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Reviewed: May 16, 2008

I thought this was good, but next time I will use less butter in the crust!

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Sara

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Reviewed: Apr. 17, 2008

After reading numerous reviews, I made this, and it turned out "Perfect"! Everyone is saying that the crust gets 'soggy', I have made this 5 times and it has never gotten soggy, even after it has been in the fridge for several days. I made it exactly like the recipe says except for this: I am a diabetic, so I used sugar-free jello, and I used Splenda instead of sugar. If it is made correctly, the crust will not get soggy. It is not the recipe that causes the soggy crust; it is the preparer. A wonderful recipe!!

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Callie

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Reviewed: Apr. 7, 2008

My husband said this was better than his mom's recipe. I loved how creamy the white layer is!

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Katie

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2008

This was so good but very rich. I think I would try to not have it be so sweet next time.

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utnati24

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Reviewed: Apr. 1, 2008

Perfect recipe! I have tried this salad 2 times previous, but thanks to this recipe and tips from other reviewers, this is the first time it came out right! Now, I don't have to rely on my grandmother to make it for me!

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Katie

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Reviewed: Mar. 29, 2008

I love this, but a minor change, my husband didn't care for the pretzels as a crust, { I liked it,} so I opted for grahmn cracker crust, fixed exactly the same way,, this is a winner,,,

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Pegleg

Cooking Level: Expert

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Reviewed: Mar. 26, 2008

I make this for parties in the spring and summer. It's a GREAT recipe and there's never any leftovers! The last time I made it, however, I did learn a valuable lesson. Do not use cream cheese that's been in the freezer and defrosted. If I buy cream cheese on sale, I'll usually toss it in the freezer. It's ok in something that you bake (cheesecakes, etc.) but NOT good in something that is meant to set up in the refrigerator. The middle layer remained too runny and never really set up well. It still tasted great, but I knew it wasn't perfect!

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SmilingRedhead

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Mar. 21, 2008

This is one of my husband's favorite desserts. However, I prefer to omit the jello layer altogether, and just serve each portion with strawberry puree drizzled on top and around plate. If it's going to a party, I make long lines of the puree on top of the whole dish, and drag a table knife in shallow, perpendicular strokes across to make a pretty presentation.

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Holly214

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2008

Very good, not to mention very easy! It does take a little time until it's ready to eat, but worth it! I used one package strawberry and one strawberry banana; if I make this again I might increase the jello to 3 packages. Thanks for the recipe!

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Jan. 31, 2008

delicious!!!!!!!!! a crowd pleaser!!

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islandmama78

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Le Moule, Pointe-À-Pitre, Guadeloupe

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Reviewed: Jan. 2, 2008

Also good with Raspberry gelatin and use frozen raspberries....not in juice, just frozen. I also use 1/2 cup of powdered sugar rather than 1 cup of sugar....it's plenty sweet. The cream cheese layer does need to be chilled for about 45-60 minutes and I chill the gelatin for about 40 minutes then add the frozen berries....pour that onto the cheese layer. It is a great potluck recipe.

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FOR THE BOYS

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