Recipe: 7-UP Salad (2)

7-Up Salad

2 3-ounce packages, any flavor fruit gelatin
2 cups boiling water
2 7-ounce bottles 7-Up
1 can (No. 303) crushed pineapple with juice
3 bananas, diced
1/2 cup sugar
2 tablespoons flour
1 egg
1 cup pineapple juice
1 tablespoon butter (or margarine)
1 3-ounce package cream cheese, softened
Whipped topping (optional)
Chopped pecans (optional)

Dissolve gelatin in boiling water. Allow to cool slightly and stir in 7-Up. Let chill until almost syrupy.

Drain pineapple, reserving juice. Set juice aside. Add pineapple and bananas to gelatin mixture. Turn into a 9-by-13-inch pan. Chill until firm.

For the topping, add water to reserved pineapple juice if necessary to make 1 cup. In a saucepan, blend the juice, sugar, flour and egg. Cook, stirring over low heat until thickened. Add butter and cool.

Whip softened cream cheese and cooled sauce. Spread over congealed salad. If desired, top with whipped topping and sprinkle with nuts.
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7-Up Jell-o Salad

1 (3-oz.) pkg lemon jello
1 cup hot water
2 tbsp. sugar
1 tsp. vanilla
1/2 cup pecans
1 large can crushed pineapple, drained
1 (8-oz.) pkg cream cheese, softened
8-oz. 7-up soft drink

Dissolve jello in hot water, add 7-up and set aside. Beat cream cheese and pineapple until smooth. Add sugar and vanilla. Add jello mixture and pecans. Refrigerate over night.