For a fun and unique side dish, you need to try this 7up salad! Made with soda mixed into the pineapple gelatin layer, it has a fun fizzy taste. The topping is to die for. It's like a delicious and light homemade pineapple pudding. Top the whole thing with a sprinkling of cheddar cheese..... and you will not believe the awesome combination of flavors! This reminds me of my childhood and Thanksgiving dinners. 7up Salad was often on the menu and was like a dessert along with the meal - even before the pies came out!
2 small boxes lemon gelatin
2 cups boiling water
2 cups 7up soda (or other lemon-lime soda), chilled
1 large can crushed pineapple, drained
3 bananas, cubed (optional)
1 1/2 cups miniature marshmallows
2 tablespoons white rice flour
2 tablespoons butter
1/2 cup pineapple juice (can be from draining pineapple)
1 egg, beaten
1/2 cup sugar
1/2 pint whipping cream
1/2 cup shredded cheddar cheese
In a large mixing bowl, combine the gelatin and boiling water; stir until dissolved. Add the chilled soda and stir to combine. Let stand in the refrigerator until is starts to set and becomes mushy. Add the crushed pineapple, bananas, and marshmallows. Return to the refrigerator to fully set. Meanwhile, to make the topping, combine flour, butter, pineapple juice, egg, and sugar in a small saucepan. Cook over medium heat, constantly stirring, until it becomes thickened. Remove from heat and allow to cool completely. In a separate mixing bowl, beat the whipping cream until medium peaks form. Carefully fold the whipped cream into the topping with a spatula. Spread the topping evenly over the set salad. Sprinkle top with finely shredded cheddar cheese. Store in refrigerator.
Gather your ingredients. You will need 2 boxes lemon gelatin, 7up soda, crushed pineapple, mini marshmallows, flour, butter, sugar, an egg, pineapple juice, whipping cream, and cheddar cheese, and bananas (optional).
Dissolve 2 small boxes lemon gelatin in 2 cups boiling water. Stir until dissolved.
Pour in 2 cups chilled lemon-lime soda and stir to combine. It will be fizzy, but will calm down as it cools. Refrigerate until starting to set and mushy.
Add 1 large can crushed pineapple that has been drained. You may keep the drained juice for the topping later. Add 1 1/2 cups miniature marshmallows and 3 bananas, cubed. I love banana in this salad, but only add it when I know the entire dish will be eaten that day. The bananas tend to go brown a few days out, so when my little family is going to be eating it over some time, I leave them out.
Pour the entire thing into an 8" dish. You can also pour it into a larger casserole dish if you want a thinner slice. My mom would always make it in a 9X13 pan. Refrigerate until completely set.
Meanwhile, for the topping, combine 2 tablespoons gluten free flour (I use white rice flour for thickening), 2 tablespoons butter, 1 egg, 1/2 cup sugar, and 1/2 cup pineapple juice.
Cook over medium heat, stirring constantly, until it becomes thick and smooth like pudding. Let cool completely. You can cover the top with some plastic wrap right down on the pudding to keep it from getting a skin.
Once the pudding is cooled, in a separate mixing bowl, beat 1/2 pint whipping cream until medium peaks form.
Fold the pudding and whipped cream together with a spatula.
This topping is dangerously delicious. It's like nothing I've ever tasted. I could eat this whole thing right now, but I know how wonderful it makes this salad, so I use self control every single time.
Spread the topping on the set salad.
Sprinkle the entire thing with 1/2 cup finely shredded cheddar cheese.
Keep in the refrigerator until serving. It's such a happy, bright salad!
Slice and serve! So refreshing, zingy, sweet, and creamy..... all in one!
Recipe Source: Recipe from Shanna's recipe box