7 UP JELLO SALAD

Yield: 10 Servings

Nutrition Facts: 235 Calories, 10 Grams Fat

Author: Serena Bakes Simply From Scratch

PREP TIME: 20 MINSCOOK TIME: 20 MINSTOTAL TIME: 40 MINS

INGREDIENTS:

• 6 ounces Lemon Jello
• 2 cups Boiling Water
• 2 cups 7up or Sprite
• 20 ounce Can Crushed Pineapple, Drained Juice Reserved
• 3 whole Banana's, Sliced
• 1 cup Mini Marshmallows

Pineapple Pudding Mousse

• 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

Garnish

• Chopped Nuts and Maraschino Cherries (Optional)

INSTRUCTIONS

1. 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.
2. Pour Jello mixture into a 9"x13" pan or divide evenly into 10 individual parfait glasses. Cover and refrigerate for 2-3 hours.

Pineapple Pudding Mousse

1. 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.
2. Remove from heat and stir in gelatin until dissolved.
3. Allow to cool 15 minutes or until room temperature.
4. Beat whipping cream and vanilla in a cold mixing bowl at medium speed for about 1-2 minutes or until stiff peaks form.
5. Fold whip cream into pineapple pudding mixture until well combined.
6. Pour Pineapple Pudding Mousse mixture over the top of lemon jello. Cover and refrigerate for 6 hours or overnight.
7. Garnish with chopped nuts and cherries if using and serve.