A Thanksgiving favorite in the Hessey family, Seven-Up Salad is a sweet and tangy jello salad made with lemon jello, crushed pineapple, and mini marshmallows, topped with a creamy pineapple topping. This salad can be made in a bowl, trifle dish, or jello mold.
- 2 packages 3 oz. lemon jello
- 2 cups boiling water
- 2 cups 7-up
- 1 cup mini marshmallows
- 1 cup crushed pineapple
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 1 egg, slightly beaten
- ¼ cup sugar
- 1 cup pineapple juice
- 8 oz. whipped topping, thawed
Mix jello with boiling water and 7-up. Add pineapple and mini marshmallows. Refrigerate until jello is set.
For topping: In a medium saucepan, melt butter over medium heat. Add flour, egg, sugar and pineapple juice. Reduce heat to low and simmer until mixture thickens. Cool, then fold in whipped topping. Spread topping over jello.
8 to 10 servings
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