Reviewed: Jul. 2, 2011

This was fairly good. I thought that cooked as directed, the middle jello layer was WAY too "jello-y". I think this is because it only calls for 1c of water when a 6oz package is normally prepared with 2c. Next time I will only use a 3oz pkg of jello and I will up the berry content so that you're getting more fruit than jello in that middle layer. I also added walnuts to the crust which added a nice crunch, and blueberries to the mix.

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3 users found this review helpful

Reviewer:

rokosjea

Cooking Level: Intermediate

Home Town: Spring Lake, Michigan, USA

Reviewed: Jan. 16, 2011

We all enjoyed this. I used Cool Whip instead of whipping cream and I thought it would end up too sweet. But, it was just right with a bit of tartness.

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Reviewer:

TARIYORK

Reviewed: Aug. 4, 2010

Delicious and refreshing. Everyone asked for the recipe.

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Reviewer:

NELLESBELLES

Reviewed: Jul. 12, 2010

Great tasting! I found 9 x 13 pan a bit large. The crust needs 1 1/2 cups graham crumbs. I stirred ice cubes in hot jelly until slightly thickened, then folded in FRESH berries.

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Reviewer:

Anne

Cooking Level: Intermediate

Living In: Surrey, British Columbia, Canada

Reviewed: Jul. 6, 2010

After reading the reviews, I decided to 1 & 1/2 all the ingredients. This worked out very well and made each layer thicker (taller), which we liked. DH and kids enjoyed this dessert and all commented on the great Raspberry Flavor. I did fold a small container of fresh raspberries in with the frozen and think that really bumped up the flavor. Due to the good reviews from my family, I will make this again. Thanks for sharing.

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Reviewer:

abapplez

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Spotsylvania, Virginia, USA

Reviewed: Aug. 13, 2007

I had a little trouble deciding how many graham crackers to use..finally decided one cracker was half of one large unbroken one. It turned out great, even though I mixed the marshmallows into the whipped cream when they were still a bit warm. I think the topping would have been lighter and fluffier if I hadn't been in a hurry. The raspberry filling is great.

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Reviewer:

Beth

Reviewed: Jul. 18, 2007

CHOCOLOATE LOVERS PAY ATTENTION! Instead of regualar grahms, use chocolate grahms. Also, after about an hour in the freezer drizzle with hersheys syrup!

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19 users found this review helpful

Reviewer:

CORILEE

Cooking Level: Intermediate

Home Town: Springport, Michigan, USA

Reviewed: Jul. 4, 2007

i agree, the graham cracker ratio is way off. it must mean 24 small sections of crackers. but otherwise a great treat. i also used mini marshmallows since they melt faster.

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6 users found this review helpful

Reviewer:

Mommyto2

Cooking Level: Intermediate

Reviewed: Mar. 14, 2007

This was good, but next time I'm going to try using crushed oreos instead of graham crackers. I also might put it in a slightly smaller pan like 8x10 size to make it a little thicker. Even so, a half of a box of graham crackers was plenty..

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8 users found this review helpful

Reviewer:

BROOKSANDBRIANA

Cooking Level: Intermediate

Home Town: Boulder Junction, Wisconsin, USA

Living In: Piqua, Ohio, USA

Reviewed: Feb. 4, 2007

i totally messed this one up! the directions are not clear, does 24 ghraham crackers mean 24 wafers (4 cups crushed) or 6 wafers x 4 because there is a perforation of 4 on one graham cracker wafer. well i used 24 wafers and the crust came up the pan almost half way. when i added the frozen berries to the gelatin mixture, the geletin started to set up before the berries melted. i'm sure this is a yummy dessert but i'm dissapointed how it turned out. thick dry crust and not much of a raspberry layer. the marshmallow whip cream top came out good. back to the drawing board. maybe i'll try with 6 wafers and thawed berries

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7 users found this review helpful