Here is a great recipe for 7-Up Salad that I found on What’s For Dinner … and dessert? I always like a good Jell-O salad and this recipe was different from what I have made in the past. When I served this, my husband said his mom use to make a Jell-O salad just like this when he was growing. He also said how much he really enjoyed it.
I don’t think I got the topping just right. Mine turned out a little runny. I think that I didn’t let the topping mixture cool enough before I added the whipped cream. The Jell-O was also not as firm as I like it. I’m not sure if my pineapple wasn’t drained enough or what. So next time, I think I’ll decrease the 7-Up by 1/4 cup. The other thing was I used Sprite. Even with these issues it was still really delicious and I will definitely make it again.
- LEMON JELLO
- MINIATURE MARSHMALLOWS
- CANNED CRUSHED PINEAPPLE
- WHIPPING CREAM
- 1 lg. pkg lemon Jell-O
- 1 cup boiling water
- 3 cups 7-up
- Sliced bananas (I used 2 but 3 would have been better)
- 1 ½ cup miniature marshmallows
- 1 Lg. can crushed pineapple (drained)—save the juice
- 1 cup pineapple juice you saved (add water to make 1 cup)
- 1 egg (well beaten)
- ½ cup sugar
- 1 Tbsp cornstarch
- 1 cup whipping cream, whipped
- Dissolve in Jello in the boiling water.
- Add the 7-Up to the Jello and let set until slightly thickened in fridge. (I think I waited 20-30 minutes)
- Fold the bananas, marshmallows, and pineapple into the thickened Jello and pour into a 9 x 13 pan. Place in the fridge and let the Jello set completely while you prepare the topping.
- In a sauce pan, combine the reserved pineapple juice, egg, sugar, and cornstarch. Mix and bring to a boil, stirring constantly. Cook until thick. Allow mixture to cool.
- Fold whipping cream into the cooled juice mixture and spread on top of set Jell-0.