7 UP SALAD CREAM CHEESE RECIPES

Name: 7 Up Jello Salad Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 9 h 40 min
Yield: 10
Cuisine: American
Ingredients: 6 ounces Lemon Jello; 2 cups Boiling Water; 2 cups 7up or Sprite; 20 ounce Can Crushed Pineapple, Drained Juice Reserved; 3 whole Bananas, Sliced; 1 cup Mini Marshmallows; 2 tablespoons All-Purpose Flour; 1/2 cup Sugar; 1 whole Egg, Beaten; 1 cup Pineapple Juice; 3 tablespoons Butter; 1/2 teaspoon Gelatin; 2/3 cup Heavy Whipping Cream; 1/2 teaspoon Pure Vanilla Extract; 1/3 cup Chopped Nuts; 16 whole Maraschino Cherries or halves (Optional)

7 UP JELLO SALAD | SERENA BAKES SIMPLY FROM SCRATCH

7 Up Jello Salad | Serena Bakes Simply From Scratch image

7 Up Jello Salad recipe has lemon jello, 7 Up, crushed pineapple, sliced banana, mini marshmallows and topped with pineapple pudding mousse just like Grandma use to make from Serena Bakes Simply From Scratch.

Provided by Serena Bakes Simply From Scratch

Total Time 9 hours 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 10

Number Of Ingredients 16

Ingredients

6 ounces Lemon Jello
2 cups Boiling Water
2 cups 7up or Sprite
20 ounce Can Crushed Pineapple, Drained Juice Reserved
3 whole Bananas, Sliced
1 cup Mini Marshmallows
2 tablespoons All-Purpose Flour
1/2 cup Sugar
1 whole Egg, Beaten
1 cup Pineapple Juice
3 tablespoons Butter
1/2 teaspoon Gelatin
2/3 cup Heavy Whipping Cream
1/2 teaspoon Pure Vanilla Extract
1/3 cup Chopped Nuts
16 whole Maraschino Cherries or halves (Optional)

Steps:

Combine lemon Jello and boiling water.
Stir until jello is dissolved.
Add 7 up and stir until combined. Allow to cool for 10 minutes.
Stir in drained crushed pineapple, sliced banana's and mini marshmallows.
Pour Jello mixture into a 9"x13" pan or divide evenly into 10 individual parfait glasses. Cover and refrigerate for 2-3 hours.
Combine flour and sugar in a medium sized pan and stir in egg.
Slowly pour in pineapple juice while stirring until smooth.
Add butter and bring to a boil over medium heat while stirring constantly.
Boil for 3 minutes or until thickened.
Remove from heat and stir in gelatin until dissolved.
Allow to cool 15 minutes or until room temperature.
Beat whipping cream and vanilla in a cold mixing bowl at medium speed for about 1-2 minutes or until stiff peaks form.
Fold whip cream into pineapple pudding mixture until well combined.
Pour Pineapple Pudding Mousse mixture over the top of lemon jello.
Cover and refrigerate for 6 hours or overnight.
Garnish with chopped nuts and cherries if using and serve.

Nutrition Facts : Calories 297.76, FatContent 12.49, SaturatedFatContent 6.31, CarbohydrateContent 46.66, FiberContent 1.99, SugarContent 39.45, ProteinContent 2.96, SodiumContent 64.42, CholesterolContent 45.77

7 UP JELLO SALAD | SERENA BAKES SIMPLY FROM SCRATCH

7 Up Jello Salad | Serena Bakes Simply From Scratch image

7 Up Jello Salad recipe has lemon jello, 7 Up, crushed pineapple, sliced banana, mini marshmallows and topped with pineapple pudding mousse just like Grandma use to make from Serena Bakes Simply From Scratch.

Provided by Serena Bakes Simply From Scratch

Total Time 9 hours 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 10

Number Of Ingredients 16

Ingredients

6 ounces Lemon Jello
2 cups Boiling Water
2 cups 7up or Sprite
20 ounce Can Crushed Pineapple, Drained Juice Reserved
3 whole Bananas, Sliced
1 cup Mini Marshmallows
2 tablespoons All-Purpose Flour
1/2 cup Sugar
1 whole Egg, Beaten
1 cup Pineapple Juice
3 tablespoons Butter
1/2 teaspoon Gelatin
2/3 cup Heavy Whipping Cream
1/2 teaspoon Pure Vanilla Extract
1/3 cup Chopped Nuts
16 whole Maraschino Cherries or halves (Optional)

Steps:

Combine lemon Jello and boiling water.
Stir until jello is dissolved.
Add 7 up and stir until combined. Allow to cool for 10 minutes.
Stir in drained crushed pineapple, sliced banana's and mini marshmallows.
Pour Jello mixture into a 9"x13" pan or divide evenly into 10 individual parfait glasses. Cover and refrigerate for 2-3 hours.
Combine flour and sugar in a medium sized pan and stir in egg.
Slowly pour in pineapple juice while stirring until smooth.
Add butter and bring to a boil over medium heat while stirring constantly.
Boil for 3 minutes or until thickened.
Remove from heat and stir in gelatin until dissolved.
Allow to cool 15 minutes or until room temperature.
Beat whipping cream and vanilla in a cold mixing bowl at medium speed for about 1-2 minutes or until stiff peaks form.
Fold whip cream into pineapple pudding mixture until well combined.
Pour Pineapple Pudding Mousse mixture over the top of lemon jello.
Cover and refrigerate for 6 hours or overnight.
Garnish with chopped nuts and cherries if using and serve.

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