My Aunt Sally made this dish every holiday and now I do too!
Course: Side Dish
Keyword: holiday, jello
Skill Level: Intermediate
Author: Marilyn Lesniak
2cups7up or Sprite
20ounceCan Crushed PineappleDrained Juice Reserved
Pineapple Pudding Mousse:
1nine oz cool whip
Chopped Nuts and Maraschino CherriesOptional
Combine lemon Jello and boiling water. Stir until jello is dissolved. Add 7 up and stir until combined. Allow to partially set, about 45 minutes.
Add bananas to jello mixture. Stir in crushed pineapple setting the juices aside.
Top with mini marshmallows. Let set in refrigerator and get firm. I let it sit an hour or two.
While cooling, prepare the topping.
For Pineapple Pudding Mousse:
Combine flour and sugar in a medium sized pan and stir in egg. Slowly pour in pineapple juice while stirring until smooth. Bring to a boil over medium heat while stirring constantly. Allow to thicken. Remove from heat.
Add butter and stir until the butter is melted.
Allow to cool 15 minutes or until room temperature. Refrigerate.
Fold cool whip into the cooled pudding mixture.
Pour Pineapple Pudding Mousse mixture over the top of lemon jello. Cover and refrigerate for 6 hours or overnight.
Garnish with chopped nuts and cherries if using and serve.