Maxines 7 Up Salad Recipes

Steps:

• 1. Dissolve jello in hot water. Drain juice from pineapple and save. Add pineapple to jello, 7 up,bananas and mini marshmallows to jello. Pour in 9x13 pan. cool until firm
• 2. Topping--Mix 1 cup sugar, pineapple juice with water to make one cup, and egg. cook on low until thick. Let cool. Then fold in cool whip and spread on jello. Top with nuts and cheese if desired.

Steps:

• 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!

Steps:

• Mix jello and water.let cool slightly.
• Add 7-up and let set till ropey --
• Stir sliced bananas into pineapple and let set 10 minutes.add marshmallows and combine all with 7-up mixture.
• Pour into lightly sprayed 13x9" pan.Chill 2-3 hours.
• To prepare TOPPING:.
• mix flour, sugar, egg, and juice and cook until thickened., stirring constantly.
• Add butter and cool.
• Fold in dream whipped prepared, or cool whip,.
• When salad is set.spread on topping.sprinkle with grated cheese, nuts, cherries, etc.

Steps:

• Drain both pineapple tidbits and mandarin oranges; reserve juices separately.
• Mix dry vanilla pudding mix with pineapple juice.
• Add Tang to mixture and 2 Tablespoons of reserved orange juice.
• Stir in oranges, pineapple and sliced bananas.
• Refrigerate to set up.
• Bananas do not discolor in salad but get mushy if saved too long.

Steps:

• In a saucepan combine 7-up, lime jello, crushed pineapple, juice and all, cream cheese cut up into small size pieces.
• Heat on medium heat and stir until warm and cheese is melting into cottage cheese size pieces.
• Stir in Cool Whip, marshmallows, and chopped pecans. Stir until marshmallows and Cool Whip are melted. Pour into 9x9 glass bowl.
• Refrigerate 24 hours.

Steps:

• Dissolve Jello in boiling water.
• Add 7-up and cool until partially set.
• Add crushed pineapple, saving juice for topping.
• Add miniature marshmallows and cottage cheese.
• Place mixture in a 13x9 in.
• pan and refrigerate.
• For topping: Mix sugar and corn starch.
• Add pineapple juice and beaten egg.
• Mix well and cook until thickened.
• Cool.
• Mix cool whip into cooled topping mixture, add nuts and mix well.
• Spread over top of jello mixture.
• Refrigerate.