7-UP Salad - Stephanie

Stephanie Dodd


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.


★★★★★ 1 vote

6 - 8
15 Min


  • 1 large
    package lemon jello
  • 3 c
  • 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
  • 1 Tbsp
  • 1/2 pt
    whipping cream, whipped

How to Make 7-UP Salad - Stephanie


  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!

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About 7-UP Salad - Stephanie

Course/Dish: Gelatin Salads

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