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  • Seven Up Lemon Jello Trifle

    1 vote
    Seven Up Lemon Jello Trifle
    Prep: 20 min Cook: 20 min Servings: 10
    by Marilyn Lesniak
    8 recipes
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    This recipe has been passed down for four generations in my family. I have made it for Thanksgiving, Christmas, and Easter since my mom passed. I always am requested to make this dish for every family get together. I always have made this as a trifle until this year when my dish was being used already. I put it in a 9x11 glass dish and it was better than ever. It was much easier to dish out and every portion got each layer. The left over didn't separate and the bananas didn't turn brown. We make this as a side dish but it can also be used as a dessert. Another dis with that WOW factor. You can substitute sugar free ingredients, too.

    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
    • Ingredients:
    • 2/3 cup Heavy Whipping Cream
    • 1/2 teaspoon Pure Vanilla Extract
    • For Garnish:
    • Chopped Nuts and Maraschino Cherries (Optional)

    Directions

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

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