7 Up Raspberry Jello Salad is a delicious Jello Salad recipe for Thanksgiving and Christmas or just because.
Raspberry Jello is made with 7 Up, crushed pineapple, mandarine oranges, mini marshmallows and fresh raspberries. It's set in the refrigerator before being covered with a homemade pineapple mousse mixture.
I decided to decorate the top with 3 raspberries and a mint leaf to give the feel of holly berries making it perfect for Christmas and the holidays but delicious enough for anytime. 
First drain separately:
If you're still trying to decide on a Fruit Salad or Jello Salad for Thanksgiving I have the perfect one for you!
7 Up Raspberry Jello Salad is my twist on one of our family favorite recipes my Mother In Law taught me how to make early on in our marriage 7 Up Salad with Lemon Jello that was handed down to her from my husbands Grandmother.
It wouldn't be the holidays without a 7 Up Salad and this one will quickly become a favorite! Between Colt and the boys they have already devoured half a pan and I will be surprised if the rest makes it through the night.
Here's how to make 7 Up Raspberry Jello Salad:
- 20 ounces Crushed Pineapple In Juice. Press out the pineapple juice and reserve 1 cup Pineapple Juice for later.
- 11 ounces Mandarin Oranges In Light Syrup or Juice
In a large sauce pan bring 2 cups Water to a boil.
Remove pan from heat and stir in 6 ounces Raspberry Jello until Jello is dissolved.
Stir in 2 cups 7 Up and stir well.
Allow Raspberry Jello to cool for 10 minutes off the heat.
Stir into Jello:
- Drained Crushed Pineapple
- Drained Mandarin Oranges
- 1 cup Mini Marshmallows
Pour into a 9"x13" pan or 10 -12 individual parfait glasses.
Evenly distribute 1 generous cup Fresh Raspberries and press into Jello until covered.
Cover and refrigerate for 2-3 hours until set.
In a small bowl mix together 1/2 teaspoon Unflavored Gelatin and 3 tablespoons Water to bloom gelatin. Set aside.
- 2 tablespoons All-Purpose Flour
- 1/2 cup Granulated Sugar
Stir in 1 whole Egg that has been whisked until mixture is smooth.
Slowly whisk in reserved 1 cup Pineapple Juice.
Add 3 tablespoons Butter and turn heat to medium. Bring mixture to a boil while stirring constantly.
Boil for about 3 minutes or until thickened. Don't walk away from the mixture because it can burn easily.
Remove from heat and stir in bloom gelatin mixture.
Set aside to cool for about 10 minutes.
Beat together until stiff peaks form about 1-2 minutes:
- 2/3 cup Heavy Whipping Cream
- 1/2 teaspoon Pure Vanilla Extract
Cover 7 Up Raspberry Jello with Pineapple Pudding Mousse.
Cover and refrigerate for at least 6 hours or overnight.
Chopped Walnuts or Sliced Almonds can be used over the top to garnish. I skipped them this time but it's delicious with a little crunch.
I used fresh Raspberries in groups of 3 with a mint leaf to give it a holiday feel but you could also just add a raspberry at each serving.
Other Thanksgiving and Christmas Fruit Salads we love:
Yield: 12
7 Up Raspberry Jello Salad
7 Up Raspberry Jello Salad for Thanksgiving and Christmas with crushed pineapple, mandarine oranges, marshmallows, and covered in pineapple pudding.
Prep time: 20 MinCook time: 20 MinInactive time: 9 HourTotal time: 9 H & 40 M
Ingredients
7 Up Raspberry Jello
- 6 ounces Raspberry Jello
- 2 cups Boiling Water
- 2 cups 7 Up
- 20 ounces Canned Crushed Pineapple In Juice, Drained and Juice Reserved
- 11 ounces Mandarin Oranges In Juice or Light Syrup, Drained
- 1 cup Mini Marshmallows
- 1 cup Fresh Raspberries
Pineapple Pudding Mousse
- 1/2 teaspoon Unflavored Gelatin
- 3 tablespoons Water
- 2 tablespoons All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1 whole Egg, Whisked
- 1 cup Pineapple Juice
- 3 tablespoons Butter
- 2/3 cup Heavy Whipping Cream
- 1/2 teaspoon Pure Vanilla Extract
For Ganishing
- 1/3 cup Chopped Nuts like Walnut or Sliced Almonds (optional)
- Fresh Raspberries
- Mint Leaves
Instructions
7 Up Raspberry Jello
- Stir Raspberry Jello into 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, drained mandarine oranges, and mini marshmallows.
- Pour Jello into a 9"x13" pan or 10-12 individual parfait glasses. Evenly distribute fresh raspberries over jello and press down into jello to cover.
- Refrigerate for 2-3 hours until set.
Pineapple Pudding Mousse
- In a small bowl mix together unflavored gelatin and 3 tablespoons water. Set aside to bloom.
- Combine flour and sugar in a medium sized pan. Whisk egg stir into flour mixture until smooth.
- Slowly whisk in 1 cup Pineapple Juice until smooth.
- Add butter and turn heat to medium. Bring mixture to a boil while whisking constantly. Boil for 3 minutes or until mixture is thickened.
- Remove from heat and whisk in bloomed gelatin until melted.
- Set mixture aside and cool.
- Beat together heavy whipping cream and vanilla until stiff peaks form.
- Fold in cooked pineapple pudding mixture.
- Cover the 7 Up Raspberry Jello with Pineapple Pudding Mousse mixture. Cover and refrigerate for 6 hours or overnight.
Assemble 7 Up Raspberry Jello Salad
- If desired top 7 Up Raspberry Jello Salad with nuts.
- Garnish with fresh raspberries and mint leaves. 3 raspberries can be placed on a mint leaf to resemble a holly berry for Christmas and Thanksgiving if desired.
Nutrition Facts
Calories
226.85Fat
10.33 gSat. Fat
5.35 gCarbs
33.28 gFiber
2.54 gNet carbs
30.74 gSugar
27.85 gProtein
2.70 gSodium
54.52 mgCholesterol
38.15 mgThe nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.
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