7 up Jello

I know this sounds like a weird title for a food, but it's a jello salad my mom used to make when I was growing up. I think it was popular at church pot lucks back in the day because almost everyone had or has this recipe! The recipe calls for pineapple and I did put pineapple in it, but I think next time I will make it without the pineapple for a smoother texture. I also think I will substitute miniature marshmallows in place of the pineapple as some of the 7 up jello recipes on the Internet, call for mini marshmallows in this jello.You can make this jello with lemon or lime, but I happened to choose lime because it's my favorite of the two choices.

1 small package lime or lemon jello
1 cup boiling water
1 (8 oz) package cream cheese, broken into small pieces
1 small can crushed pineapple, drained
1 tsp sugar
1 tsp vanilla
1 cup 7-up

Dissolve jello in boiling water. Add cream cheese. Beat with an electric mixer at low speed, until smooth. Stir in pineapple, sugar and vanilla. Add 7-up. Stir. Refrigerate until set.

7 Layer Jello

Today is Thanksgiving. I made a 7 layer jello to take to my mom's house. Everyone loved it! My sister Janet was the first person I know to make this jello and ever since she shared the recipe with me, I have been making it.

1 small box black cherry jello
1 small box lemon jello
1 small box lime jello
1 small box cherry jello
1 small box orange jello
1 small box peach jello
1 small box strawberry jello
1 can evaporated milk


*If you can't find the small boxes of jello, just use half of the large box. Also, if you can't find the black cherry, just substitute raspberry. (That's what I had to use for the top layer in this picture)


Method # 1
Mix jello with one cup boiling water. Stir to dissolve sugar completely. Pour in half a cup of cold water.

Method # 2
Mix jello with one cup boiling water. Stir to dissolve sugar completely. Pour in a half a cup of evaporated milk.

Alternate method one and method two for all layers. Make one layer, pour it into a bundt pan and refrigerate it until completely set. (about a half hour or so). In the meantime, make the next layer of jello in a bowl so it can be cooling down before you pour it over the last layer. Pour it over the previous layer, only when cooled down on counter and the first layer is completely firm in the refrigerator. Continue to do this until last layer is poured on. After all the jello layers are completely firm, put some tepid water in the sink, just high enough to come to the top of the bundt pan, but not over the top edge. Hold onto the pan and let the water sit around it for a minute or so. Maybe less, depending on the water. Pick up the pan and tilt it to the side gently to see if the sides of the jello loosen from the edges of the pan. Continue to soak and check the edges. Once the edges loosen from the side of the bundt pan, place a flat round dish on the top of the bundt pan and flip the entire bundt pan over. The jello should loosen and come out onto the plate. Fill the center with whipped cream!