This is a wonderful recipe!! The whipped cream forms gorgeous peaks and stays that way for days on a pie without even beginning to weep or break down. I followed the advice of another user and let the 1 tsp of gelatin bloom in cool water for 5 minutes, then microwaved for 10 seconds on 50% power. I then placed the gelatin mixture in the freezer just while I beat the cream and when I was ready to add the gelatin, it was the perfect temperature and beat in exactly right. I used 1/4 confectionery sugar, and then added a bit more at the end as I like it a bit sweeter than this recipe had. GREAT recipe! Will use this over and over again.

Reviewed On: Dec. 25, 2010

This pie was a little too sweet for me. Not what I expected at all. My family agreed it was just "okay". I think it's just personal taste as we are used to the pudding and pie filling flavor which is more chocolatey, and less sweet and fudgy. That said, the filling does set up very nicely and allows you to cut beautiful firm slices that look nice on the plate without falling apart. I used a stabilized whipped cream for the top and that worked perfectly - keeps for days without breaking down. One tip: when covering the filling with plastic wrap to let it cool without a "crust" forming on the top, spray the plastic wrap with a little Pam and then wipe with a paper towel. Place the sprayed side down onto the filling pressing it right onto the filling. That way, when removing it after it cools, none of the filling sticks to the plastic wrap.

Reviewed On: Dec. 25, 2010

Sorry, I didn't care for this at all. The combination of the spinach and strawberries didn't work for us at all. The dressing was nice though. I would use that on a green salad, or spinach salad. I'd just skip the berries.

Reviewed On: Mar. 18, 2004