7-UP Salad - Stephanie

Name: 7-UP Salad - Stephanie
Prep time: 15 min
Total time: 15 min
Yield: 6 - 8
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

By Stephanie Dodd
@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.

Rating:

★★★★★ 1 vote5

Comments:

12 Comments

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
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How to Make 7-UP Salad - Stephanie

Step-by-Step

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).
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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