Carolyn's Gelatin Cheesecake

Total Time:
3 hr 15 min
Prep:
15 min
Inactive:
3 hr

Yield:
12 servings
Level:
Easy

Ingredients
  • 1 (12-ounce) container low-fat (1 percent) cottage cheese
  • 2 (0.3-ounce) boxes sugar free strawberry gelatin, plus 1 box (recommended: Jell-O)
  • 2 ready-made light graham cracker crusts
  • 1 pint fresh strawberries, plus extra for garnish
  • 1 (8-ounce) container frozen light whipped topping, thawed
Directions

Put cottage cheese in a blender. Make 2 boxes of the gelatin, using 1 cup of hot and 1 cup of cold water. At once, before it jells, add to cottage cheese. Blend until smooth. Pour evenly into crusts and refrigerate until set. Cut up fruit and place on top of pie. Make remaining package of gelatin as per instructions on box. Pour it on top of fruit and put it in refrigerator until set. Put whipped topping on top. Garnish with more fruit.


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4.2 93
So awesome. item not reviewed by moderator and published
very light! good! item not reviewed by moderator and published
This is a great recipe especially for diabetics. It is light and refreshing! I will make this again. It's also a great looking desert. I arranged my strawberries in a lovely pattern. I followed the directions completely. item not reviewed by moderator and published
I'm sure this is very good. I'll let you know as soon as I get back from the store to buy more cottage cheese, pie crust, and jello mix! I followed the directions on the box and now I got twice as much, watered down, filling! It's sitting in the refrigerator now and probably won't set up! DON"T FOLLOW THE DIRECTIONS ON THE BOX, JUST ONE CUP OF HOT AND COLD WATER, JUST AS THE RECIPE SAYS!! item not reviewed by moderator and published
Good easy recipe to make. Not gourmet, just a good recipe to have for a go-to. I froze the crusts first like one reviewer said to help with the sogginess. They make oversize crists and I would recommend using those. The pie was so full it leaked jello on the floor and the fridge shelf when I carried it over. Good thing my wife was not home at the time. So, put it on a cookie sheet or something when you carry it, but the oversize crusts will help with this. Make sure you make the first batch of jello (the one that goes in the blenderexactly as the recipe states , and not the instructions on the box. Also 12 oz container of cottage cheese? All the stores I go to only sell 16 oz. So I don't know if this is a mistake or what, but I only used 12 oz. Maybe you could use 16 oz if you used oversize crusts. item not reviewed by moderator and published
Fantastic recipe! The entire family loved it. The second time I made it, I used mixed berry jello and mixed berries. They liked that one even more. item not reviewed by moderator and published
Suprem!!! Loved it. Also fisrt time recepie and I nailed it with my family super happy with it. Thanks. A big hug from my kitchen to yours! : item not reviewed by moderator and published
my 12 yr old daughter saw this one on tv one day and asked me to get the ingredients when we were out shopping...she made it all by herself and when she served it to the family i was wowed, this looked like something u would have bought or ordered from a store or resturante...its a beautiful dessert, and the family loved it, it was gone in the same day! this dessert has been added to our family holiday menu for now on! item not reviewed by moderator and published
It's a great healthy dessert. I made it for a bbq and everyone loved it. However, I thought it was good, but not great. Personally, Im not a big fan of gelatin so that's probably why I didn't like the taste as much. Also, the "cheesecake part," the bottom layer didn't really taste like cheesecake. You must eat all the layers together for each spoonful because that's what makes it taste really good. The crust is perfect for this dessert so don't omit it! I might substitute in cream cheese instead of cottage cheese next time. item not reviewed by moderator and published
this is a healthy dessert and low in calories. item not reviewed by moderator and published
I made this recipe for Memorial Day and it was fantastic! This dessert has a really smooth texture and is not heavy like a regular cheesecake. The cottage cheese, once blended with the jello, tastes not much different from regular cream cheese. One tip I would highly recommend is to freeze the crust before pouring in the cottage cheese/jello mixture and to allow the cottage cheese mixture to cool to room temperature before pouring it in the crust. Other than that, if you carefully follow this recipe, you can't go wrong. item not reviewed by moderator and published
I read some reviews first then proceeded with a few substitutions. First, cottage cheese is out, as I can't stand the texture, taste or gloppy mess that it looks like, replaced with whole milk ricotta. Second, you have to prepare the jello parts exactly as the recipe states, NOT the package, or you will end up with a watery mess. I used sliced strawberries throughout both layers and added about 2 tbsp of fresh lemon juice to them. That seem to cut the artificial sweetner taste completely. Third, freezing the crusts is a must as well. And finally, bring the temperature of the jello down to about room temp or higher before blending in room temp. ricotta. The overall texture is smoother. It may take a little more time and patience, but the effort will be rewarded with a great results. item not reviewed by moderator and published
I wish I read the reviews before I made this dessert! The first part with the cottage cheese went well, but when I added the jello over the strawberries...I made a mess. I've been making Jello for years and thought this would be a cinch...NOT! Paula I love you, & this will probably be yummy...but strawberry jello everywhere is a pain to clean up. item not reviewed by moderator and published
Fabulous.. For those of you who end up with a soggy crust, try freezing the crusts, and partially set the jello/cheese mixture. It isn't going to matter what that layer looks like anyway, right? If you use ice water, it will set faster, and eliminate the problem of spillage. I do enjoy reading comments, but unfortunately the more experienced cooks are not sharing their little tips and tricks with the novice. One more comment then I will quit. I feel it is very unfair to rate and review if you have made mistakes with a recipe. That is not the fault of the Chef or the recipe, but your interpretation of it. As for you Paula... Rock On !! item not reviewed by moderator and published
I was actually pleasantly surprised with this. I followed the recipe exactly and found that although I generally am not a huge fan of the artificial sweetener flavor that you often get in Jello mixes, the cottage cheese mellows it out very nicely. For those who have had issues in the past comments with the crust getting soggy, make sure you do two things: first make sure you dissolve the gelatin mixes in the hot water completely before you add the cool water, this ensures a homogeneous mixture of the gelatin matrix which helps to keep the liquid together. Second, if you look at the recipe, you'll see Paula calls for two packets of mix and one cup each hot and cold water. If you follow the directions on the box, each packet calls for that amount, so you are doubling the amount of mix without increasing the water. Hope that helps everyone who's had issues in the past! item not reviewed by moderator and published
it tastes like Yoplait the light diet one if my niece was older i would have give it to her but she's still 3 months......waste of money and nothing to do with cheesecake......i'm soooooooooooo disappointed with u Paula..... item not reviewed by moderator and published
Easiest 'Cheesecake' I have ever made. I admit I was a little worried after reading some of the reviews about soggy crusts and other issues but I had no problems with this recipe and it turned out great. It's very simple and in my opinion difficult to screw up. Great for beginners. item not reviewed by moderator and published
I haven't tried to make it yet, but it sounds very good; I can't wait to try it. Also, I want to respond to SweetStressCase: Gelatin should not be frozen because it denatures, which means that it loses its properties and it won't set, so next time, stick to just refrigerating it =) item not reviewed by moderator and published
I was so excited to try this recipe, but what a disaster! I guess I should have used deep dish pie crusts because I couldn't even fit all of the Jell-O into the shells (yes, I am aware that I was supposed to use two and I am aware that the water was cut in half from the instructions on the box). And forget about trying to move it from the counter to the fridge. Such a mess. I was so worried that the crust would be soggy that I froze the first layer. Then when I got to the second layer I could just see the crust absorbing the watery Jell-O. I haven't tasted yet and I don't really want to serve it to my guests tomorrow. It just looks soggy and awful! item not reviewed by moderator and published
Paula, This is one of the best and easy to make Cheesecake I have ever made. It low in sugar and fat. I made it and couldn't wait to try it. After trying it I loved it. I know I will be making this cheesecake again. Thanks for a great and easy cheesecake. item not reviewed by moderator and published
I CAN'T WAIT TO MAKE THIS CHEESE CAKE ONE DAY IT HAS TWO OF MY FAVORITE THINGS CHEESECAKE & STRAWBERRY'S WHO WOULDN'T WANT TO MAKE THIS PIE OMG I CAN'T WAIT. item not reviewed by moderator and published
I read a couple comments about the lack of sugar and taste so I modified the recipe a little. The only low-fat item I used was the cottage cheese, everything else was regular and it turned out awesome. Perfect summer treat and I will definitely be making this again. ;) Just because a recipe calls for low fat and sugar free doesn?t mean you have to use it. item not reviewed by moderator and published
After reading several of the comments, I decided to use the freezer instead of the refrigerator when allowing the jello to set up. This did keep my crust from getting soggy and sped up the total time it took to make this dessert. I also used 2 packs of strawberry jello and 1 pack of raspberry jello. Very light and delicious. item not reviewed by moderator and published
lmao item not reviewed by moderator and published
I was excited to make this recipe as I have began a lifestyle change to drop the lbs through eating healthy and exercising. I followed the directions exactly and was anxious to take my first bite once all was set. To my disappointment, it tasted just what the recipe called for, sugar-free mush. It didn't taste anything like a cheesecake, nor like cheese. All I tasted was gelatin, gross, disgusting sugar-free jello. What a waste of beautiful sweet strawberries! As we all know, jello has a mushy texture. Best part of the pie was the graham cracker crust but I could have just ate a cracker if I wanted that (Crust was soggy as well). Ended up throwing it out because I didn't want to take my taste buds on another horrible ride. Still have the after-taste lingering on my tongue. My nephew and niece flinched after a bite...first attempt at a low-fat dessert and boy was it a failure! item not reviewed by moderator and published
You definitely have to try this cheesecake recipe. Very easy to make and tastes soooooo wonderful. It's hard to believe that it is low in sugar and calories. This is perfect for diabetics too. My entire family absolutely loved it and so did everyone else at a party I took it too. I had MULTIPLE people who asked me for this recipe and tried it and their families loved it as well. DEFINITELY A KEEPER!!!! Now, as for those who say that it isn't good, well....let me just say that those are the people doing something wrong and don't know how to follow instructions. item not reviewed by moderator and published
eeeeew! Not a good recipe item not reviewed by moderator and published
OMG!!! trust me I'm not exaggerating, this jello cheesecake is so delicious that it is going into my top ten recipe book! It's easy to make and my WHOLE family absolutely loved it. This one is definitely a keeper. For those that gave it a bad review, it just had to be because they didn't follow the instructions right, because there's just no way that this jello cheesecake could be disappointing in any way. The only thing I do recommend though is that when you are pouring in the jello for the second time after you've layered it with strawberries, do it with the pies already sitting in the fridge and then just pour it from there, otherwise you might spill a little when you try to do it from the counter and then walk it over to the fridge...but other than that, I know I'll definitely be making this recipe again. item not reviewed by moderator and published
Paula, I have made many many of your recipes. I was widowed 4 years ago. My kids favorite past time with dad was cooking. I had to run our printing business. I have had to ban sweets from the house due to weight problems inherited from dad. I was so excited about a good dessert. However, the kids didn't even touch it. item not reviewed by moderator and published
This is the first recipe that I am trying of Paula Deens. I stopped watching a few years ago, because the dishes were always soooo unhealthy. I happened to turn on the food network last weekend and watched her make this light desert. I made it over the weekend and it is delicious. I hope she comes with lighter dishes this year, so I can try them out. I still think she is a wonderful cook. :) item not reviewed by moderator and published
Works great with other fruit and jello flavors. One question: Paula Dean recipe calling for sugar free jello and light style crusts? I thought it was a typo and did it the regular way. Put a smile on my face while making this great pie. Thanks to Paula and her friend for sharing this recipe. item not reviewed by moderator and published
I saw this being made on the show and thought it sounded strange to be using cottage cheese but I figured what the heck. This pie is awesome. The only problem is the crust getting soggy. I found that when you have to put the remaining jello on top to have the pie on a shelf in the fridge and just pour it on there, that way you don't have to move it and slosh it all over the floor like I did the first time. And as for only making one pie, well, I just put the remaining in a loaf pan and serve it just mousse. Tastes just as good scooping it out into a bowl or serving it like pie. item not reviewed by moderator and published
Happy to have seen the show when this was being put together, my husband was very happy to see me in the kitchen, had a bit of a problem with the pie shells, but loved the outcome. will keep this recipe for sure. I am always wondering what to fix to take to different events, this recipe will do nicely. item not reviewed by moderator and published
If you are looking for a light but delicious dessert ,this is it. I do recommend starting the night before to give enough time for the geletin to set, but you will be rewarded with a delicious pie (and its low cal too!) Awesome dessert! Give it a try! item not reviewed by moderator and published
Mrs. Deen, I love your show and your smile. When I was asked to make dessert for a family get together, I made this and the compliments I got were all because of you, so... Thank you. It was very easy and I may add it was also very delicious. Lots of love, Nancy item not reviewed by moderator and published
Thank You Paula for sharing this recipe of Carolyn's. It was so easy, and so refreshingly Good! I can hardly wait to make the pies again! (And share a pie with family.) Just think of the variety of pies that can be made ....whow!!! item not reviewed by moderator and published
i havent tried it yet...am waiting for the top jello to firm. HOWEVER....there is no way to fit all of the liquid ingredients into the 2 pie shells! did anyone else experience this? i could almost fill up both pie shells with just the cottage cheese mixture. i ended up not using all of the cottage cheese mix or the plain jello mix...and i still had my pies leak all over the place when moving them to the fridge! ugh! however, i havent lost faith...im sure they will be delicious!! :) just be prepared for this "cheesecake" making experience to be a little messy if your anything like me!lol item not reviewed by moderator and published
After reading most of the comments, when making this recipe for the first time, I used my freezer for most of the prep, so that the crust wouldn't get soggy. To the gelatin and cottage cheese mixture, I mixed about 4 ounces of low fat cream cheese. I put the gelatin cottage cheese mixture in a bowl in the freezer while I sliced the strawberries. I then put the already thickened mixture into the pie shells (I used pre made shortbread). After a few minutes, I placed the strawberries on top and used the quick setting gelatain method of placing ice cubes in the hot mixture and poured it on top of the pie. Once again, in the freezer for a few minutes, topped with whipped topping and voila! in about half an hour the process was complete. Wonderful recipe, enough to bring a pie to the neighbors and keep one for yourself item not reviewed by moderator and published
I found this to be on my top 10, no, top 3!!!!!!!!! All need to try this. Its so refreshing and turns a bad day into a JAM UP AND JELLY TIGHT 1. the bad reviews must come from the people that got kicked off you-tube, and have no place else to gripe about things. Keep up the good work, chuck from the buckey item not reviewed by moderator and published
I tried it and the cottage cheese was WEIRD. Looks better than it tastes. item not reviewed by moderator and published
After seeing the episode with this recipe, I knew I had to try it. I did decide to make an alteration though: I used raspberry gelatin and fresh raspberries instead of strawberry gelatin and fresh strawberries. I am very pleased with the result. I had read many of the previous reviews before making this "cheesecake" and honestly I'm not sure why so many had difficulties. I do agree, however, that the size of graham cracker pie crust should be stated. I used 2-10" ones and had no problem. Also, something that people should double check is the size of the cottage cheese container they are using. The store I frequent only has 16 oz and 24 oz, so I had to measure the cottage cheese for the recipe. I found the texture of the gelatin mix with the cottage cheese to be fine, and it set very quickly. The raspberries gave it a bit of a tang, more than I think strawberries would. Will I make this recipe again? You bet! item not reviewed by moderator and published
The recipe does need some fine tuning and/or a bit more explanation. Specifically, if you just want one pie, why not give the directions for one pie and make a special note that the first part will only be using ~half the water for the jello (and why)--I'm assuming you need a bit more concentrated gelatin to set the cottage cheese (and you only want to fill the crust half way). To the "beginner" who filled both crusts below, I bet they followed the instructions on the box, not the recipe. And finally, I agree that the texture of the cheese part was a bit stiff--wondering if the jello should use more water and just don't use all of it in the crust--a few of my guests commented on the stiff texture, said it was like tofu, but they liked it...overall, very good, but a few tweaks are in order. item not reviewed by moderator and published
It makes two pies which is what paula did on the show for you beginners who didnt understand. I used frozen strawberries on top because thats all I had and they did not work well. I kinda just liked the cheesecake part of it without jello. It didnt have to taste like cheesecake to make it awesome. The graham cracker crust makes this dessert and also whip cream on top. I'm dieting and feel bad every time i eat desserts but this was soo light i ate it for breakfast too. It makes the most amazing HOT pink filling so if you need a girly themed dessert, this is it!!!! thanks paula. item not reviewed by moderator and published
I used ff cottage cheese and recipe turned out just as good as the 1%. This is perfect for the summer as it is light and fruity. item not reviewed by moderator and published
This recipe was really good and yet so easy. I cut the ingredients in half to only make 2 cakes because I couldn't find deep enough cakes to hold all the mix. My husband and friends loved it. item not reviewed by moderator and published
really good and easy to made item not reviewed by moderator and published
I just wanted to say that my girlfriends and I adore this cheesecake. We actually saw it in the middle of January, where a blizzard was falling out our front window, and we just had to try it... We loved it... It is a perfect little taste of summer in the middle of any season if you're just looking for something lite, something sweet, and something cool... And definately took care of that sweet craving I was having at 7 months pregnant!!! Thanks so much... item not reviewed by moderator and published
This is such a light treat. I made this in one pie crust and 8 mini pie crusts. They were so good that those who chose the mini ate 2. Perfect for Diabetic loved ones. It's a hit item not reviewed by moderator and published
Easy to prepare. item not reviewed by moderator and published
I thought it had a weird texture. I will not be using cottage cheese for a cheesecake any time soon. item not reviewed by moderator and published
Quite good item not reviewed by moderator and published
This recipe was so easy to make and very low fat. All of us at work are doing a weight loss challenge and this recipe was perfect for us to see the yummy foods we can still have that are low in calories. It was perfect!! item not reviewed by moderator and published
I,like most people,am watching my weight! I try to eat as low carb as possible. I watch Paula EVERYDAY! When I saw this recipe I knew I could change a few little things to make it low carb. I used full fat cottage cheese and instead of using the graham crackers crust I crushed 1 cup of pecans mixed it with 4 packets of sugar subsistute and 4 tablespoons of butter. I put this in an 8x8 pan and baked it for 10 mins @ 350 degrees just to set it then followed the rest of the directions in the recipe. It was so good!! Thanks Paula for all of your great ideas!! item not reviewed by moderator and published
I make a strawberry jello salad that sounds very similar to this. Instead of cottage cheese or cream cheese, I use sour cream. It cuts through the sweetness and gives it a creamy taste. Just wondering if anyone has used sour cream in place of the cottage cheese and how it turned out. item not reviewed by moderator and published
Paula, I just wanted to tell you what a berry good twist, to an already wonderful dessert! I have four sons, two daughter in laws and tons of their friends to feed a lot and this is one of the biggest hits ever! I have already made two this week. Thanks for all the southern recipes, I can't get enough of. My Grandma Peggy got me hooked on your show and I watch it almost daily. TIVO works great too! Keep up the great work/show! May God bless you and yours, with love, laughter & joy! Nichole...Strasburg, VA item not reviewed by moderator and published
I've made this recipe 3 times now! Simple and tastes great. Very light--not like a NY cheesecake. It's a keeper. item not reviewed by moderator and published
Excellent idea, very good LIGHT dessert and extra gelatin sweetens up the cottage cheese. Used a little cream cheese... Makes two pies. item not reviewed by moderator and published
made this over the week end for company.It was very good. I will make it again. I like some of the other ideas some of the other people said so I think I will try them too. Keep up the good work Paula We Love You item not reviewed by moderator and published
I would make this again in a heartbeat. But be aware that it makes enough for two small pie shells! I don't think I would use cream cheese because it is so low fat and low sugar this way. item not reviewed by moderator and published
alright... i'm a beginner, but this recipe just isn't right. i don't think there would be any harm in being more specific in the directions. i wish it specified how deep the dishes should be, because the cottage cheese/ jello mix took up two whole pie crusts. so far a disaster haha. we'll see if i can turn it into something else. item not reviewed by moderator and published
This is great and easy to make. It is a cool summer dessert. item not reviewed by moderator and published
This was a perfect summer pie. item not reviewed by moderator and published
I didn't make this yet, but it makes 2 pies, so you need 2 graham cracker crusts. In Paula's cook book it says you can use made with sugar jello too. That probably will do away with any funny tastes from artifical sweetners. item not reviewed by moderator and published
I made this with light cream cheese instead of cotage cheese and topped it with fresh strawberries and blueberries. What a hit! Thanks Paula! item not reviewed by moderator and published
This recipe was so easy to make and was a hit with friends. item not reviewed by moderator and published
This is a very tasty treat. I will continue to make this recipe as I have never tasted anything better. item not reviewed by moderator and published
I tried this one for valentine's day... Paula, most pre-made graham cracker crusts won't hold your concoction. How deep do you think this pie pan is, exactly? Crazy cook. item not reviewed by moderator and published
For 1 paula deen you are my mothers idol and well she just had to make this pie so well she is a dyalisis pacient and so i asked her if i could make it this morning so she said yes and it looks apsoutly beautiful we have not tried it yet because it is going to be tonights desert i might ask her to have a quick slice for me and her to share i hope she loves it concidering im a 14 year old who knows how to cook =) item not reviewed by moderator and published
I made it and was delicious and the next time I changed just a little; instead of the second layer of jello I put french vanilla pudding, everybody loved it item not reviewed by moderator and published
I love how this makes me feel like I am really eating bad but the whole time its good and its healthy item not reviewed by moderator and published
this is such a wonderful recipe my children just love it. thank you for your recipe. item not reviewed by moderator and published
I enjoyed this pie as it was light and refreshing. I'm not sure where I went wrong on the recipe, however, because I had way too much gelatin and cottage cheese mixture to put in the pie shell. I only used a part of it and put the rest in a bowl in the fridge. item not reviewed by moderator and published
Nice and easy, great presentation~ item not reviewed by moderator and published
I substituted 8 oz. light cream cheese for the cottage cheese. Omitting the crust, I made this recipe in dessert cups, making eight servings instead of 12. It's like eating fruit topped cheese cake but without all the calories and guilt. You can use any fruit, except fresh or frozen pineapple, and any flavor of Jello. At approximately 100 calories per serving, feel free to add a generous dollup of light whipped topping and still have a low cal dessert. item not reviewed by moderator and published
I normally love Paula Deen recipes but this was a disaster. It was so mushy and un-flavorful that I can't even think of a way to fix it nor would I want to try. Sorry Paula but this was NOT a good recipe but I love your show, keep on cookin'. item not reviewed by moderator and published
all I have to say is muy delicioso!!! item not reviewed by moderator and published
I made this with fat free cottage cheese and fat free cool whip. It came out pretty good. I took the cheesecake into work and it was gone in about 15 minutes. Although the taste was a bit "unusual", and the pink filling did not look too appealing on the dessert plate, it was still a nice treat for those of us who are watching calorie/fat/carb intake. Several co-workers asked me for the recipe and I will make this again. item not reviewed by moderator and published
Terrible. It had a very funny taste. We scraped the strawberries,jello and cool whip off the top and threw the rest a way. item not reviewed by moderator and published
PAULA I HAVE NEVER TASTED A PIE LIKE THIS I MADE IT TOOK IT TO WORK EVERYBODY DID NOT BELIEVE THAT IT WAS COTTAGE CHEESE I LOVE BEST ONE EVER!! item not reviewed by moderator and published
Simple and tastes great! item not reviewed by moderator and published
Paula Dean, After watching your show I saw this recipe. Since stawberries are out I decided to try this recipe. I was very easy to do. Very quick and simple. My group just loved it. The pie was gone in a matter of seconds. Thank you Joan item not reviewed by moderator and published
Made it for company. YUMMY!! Love the fact that it makes two pies. My husband was the taste tester and said make that again. I did find the crust to be a little on the soggy side. Think I may bake it first next time. item not reviewed by moderator and published
I made this gelatin cheesecake with Royal brand gelatine and fat-free cottage cheese. I also decided on a 'no crust' version to be even more diet friendly and it came out great! It was also very easy to slice and remove from the pan with no falling apart, thus making for a nice presentation. I also used fat free whip topping instead of lite. Very diet friendly and healthy. item not reviewed by moderator and published
This dessert was very good. When I saw her making it on the show, I immediately had to make it, so I went shopping and had it made. It was really quick and easy. My boyfriend hates cottage cheese, but once he has a slice and finds out there was cottage cheese in the bottom layer hes going to be shocked. This is a really fabulous dessert. item not reviewed by moderator and published
This is one of the best tasting, light desserts that I have ever made. It is so refreshing, and the cottage cheese gives it a creamy texture that other diet desserts have been missing. I will definately be making this regularly. Although, I think it might be better if you bake the crust first, because mine got extremely soggy. Does anyone have any suggestions? item not reviewed by moderator and published
My husband and I loved this recipe! I really enjoyed how easy it was but mostly that it is so light and refreshingly delicious. Plus, by choosing the light versions of the ingredients, I am able o eat it even on my diet. Thank you, Paula, for sharing this recipe! item not reviewed by moderator and published
my family loved this,even my 18 month old granddaughter loved it! item not reviewed by moderator and published
A very good simple recipe. Everyone loved this light dessert! item not reviewed by moderator and published
this is a great dessert when you are trying to diet item not reviewed by moderator and published
Made it with the cottage cheese. Tasted great! Will make again but will try cream cheese next time. YUM! item not reviewed by moderator and published
These pies took me all day because I had to wait for both layers to set. I used a grahm cracker pie crust. I put in a block of cream cheese instead of the cottage cheese and it came out fine. At first I was worried because the cheese seemed to ball up a bit in the Jello, but it came out fine. I'm already on my second piece. item not reviewed by moderator and published
Just as the last poster did, I made this with low fat cream cheese instead of the cottage cheese, and it turned out wonderful. We'll definitely be making this dessert a lot during the summer when fresh strawberries are plentiful. I used whole, frozen berries. item not reviewed by moderator and published
not a review as I haven't made it yet....just wondered if you could use cream cheese rather than cottag cheese item not reviewed by moderator and published

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