7-UP Salad - Stephanie

Stephanie Dodd

By
@skeen

This is a pretty pastel salad and a perfect accompaniment to an Easter dinner. It is typically made with lemon jello; however I had lime jello so I used it instead of lemon. Very good. The topping gives it a very creamy flavor.


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Rating:

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Serves:

6 - 8

Prep:

15 Min

Ingredients

1 large
package lemon jello
3 c
7-up
1 c
boiling water
3
bananas, sliced
1 1/2 c
miniature marshmallows
1 large
can crushed pineapple; drained and juice saved
1 c
pineapple juice you saved; add water to make 1 cup
1
egg, well beaten
1/2 c
sugar
1 Tbsp
cornstarch
1/2 pt
whipping cream, whipped

Directions Step-By-Step

1
Dissolve the lemon jello in one cup boiling water. Add 3 cups of 7-Up. Put in refrigerator and let set until slightly thickened. (Approx. 30 - 45 minutes).

Fold in the sliced bananas, 1 1/2 c. marshmallows, and the large can of crushed pineapple (drained).
2
Let the jello set completely. To make the topping: Mix and bring to a boil, stirring constantly, the pineapple juice, well beaten egg, 1/2 c. sugar and 1 T. cornstarch. Cook until thick. Let cool down and then add the 1/2 pint of whipped cream. Mix this well and spread on top of the jello. Refrigerate. DELISH!

About this Recipe

Course/Dish: Gelatin Salads