Reviewed: Oct. 10, 2009

This is great! I followed the recipe as it was written with no changes. My entire family loved it and I will definitely make it again. The only problem is that you have to eat it soon or it gets soggy.

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Elizabeth

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Reviewed: Jun. 23, 2009

No problem with soggy crust. I read to spread the cream cheese mixture to the edges to prevent the jello going into it. I used 2 full blocks of LF cream cheese & the full tub of light cool whip. Also, I used 2 boxes of SF jello. The additional ingredients made each layer more distinct and delicous!!! My husband never knew it was more "calorie conscious!"

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IMP70

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Reviewed: Aug. 30, 2008

Both sides of my family LOVE this recipe. The only downside is the crust does get soggy, but usually there's not any leftovers so that's not a big problem here!

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bwentzloff

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2008

I was not impressed with this recipe... I have had this before and it was awesome, but for some reason this recipe just did not turn out for me. I used fat free cream cheese... Next time I guess I will use the real stuff. Also, next time I will use a square pan, cause I thought they were way too thin and didn't hold well b/c of it.

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Sam84jo

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2008

This is a very good recipe - when I followed it exactly and carefully, it came out perfect!

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HEATHER34319

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Reviewed: Mar. 27, 2008

They used to make this in the cafeteria when I was living in the dorms in college. It was always my favorite. I'm so happy to have the recipe so that I can make it at home!

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Brandy

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Mar. 25, 2008

Excellent! I like the extra firmness of this recipe that allows it to be cut into squares. I combined this recipe with another, more traditional one here Strawberry Pretzel Salad and they were great!

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