Turned out great even with substitutions, so get creative! After deciding to make this recipe, I discovered I didn't really have all the ingredients. I used one large box of sugar-free cherry gelatin and cut both of the sugars down to 1/4 cup (as suggested by other reviewers). Instead of the pineapple, I used a 15-oz can of dark sweet pitted cherries-undrained-that I chopped in a food processor. I also opted to use a lemon cake mix. I left the cake in the pan and had to wait until it cooled completely for the bottom to gel. I didn't have any problems removing pieces from the pan, flipping upside down, and adding a dollop of cool whip. The end result was a nice, light and fruity, spring/summer dessert--almost strawberry shortcake-ish.
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Turned out great even with substitutions, so get creative! After deciding to make this recipe,...