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Prepare using JELL-O Strawberry Flavor Sugar Free Gelatin and COOL WHIP LITE Whipped Topping.
Gently run small sharp knife around edges of desserts to loosen from pan. Then, use tip of knife to carefully lift desserts from pan, being careful to not cut into sides of desserts.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
It was watery. Poured it into a regular size muffin pan... And I was thinking I should use cupcake liners... But since the recipe states to spray pan with cooking spray I did not. I should have known better! I let them sit for 3 hours and I could not get them to come out in once piece. Thanks Kraft, for wasting my ingredients... I should have tried something else.
The taste was okay, not fabulous. I found the consistency to be more like soup. I ended up pouring the gelatin/cool whip/strawberry blend, as opposed to "spooning" into crusts. I also left this dessert in the refrigerator over night - which may have contributed to a wet, overly moist, crust.
I used sugar free jello. I would add more strawberries next time. It got soggy the day after.