Layered Jello

Marie Scheurich (my mom - 1990)

1 16 ounce container of sour cream
1 3 ounce package each:  black raspberry, strawberry, lime, lemon, orange, and cherry jello

Start with black raspberry jello.  Dissolve completely in 1 cup of boiling water.  Divide in half.  Add 1/3 cup of sour cream to half of the jello.  Whip with a fork or whisk until blended.  Port in 8 1/2 x 8 1/2 x 2 1/2 inch glass see-through dish.  Set in refrigerator until jelled.  Then, pour the plain jello over it and let set up.  Repeat with each flavor jello in the same order.  Takes approximately a half day to complete.

7-Up Salad

Provided by Jena Root

1 (6 ounce) package of lemon jello
2 cups of boiling water
2 cups of 7-up
2 cups of miniature marshmallows
2 cups crushed pineapple, drained
4 bananas
1/2 cup of chopped nuts

Topping:

   2 Tbs flour
   1 cup reserved pineapple syrup
   1 egg, beaten
   2 Tbs buter
   1 envelope Dream Whip, whipped

Dissolve jello in boiling water.  Stir in 7-up.  Chill until syrupy.  Add marshmallows, pineapple reserve syrup, and bananas.  Pour into a 13x9 inch pan, which has been rinsed with cold water (for easy removal).  Chill.  Make topping:  Combine flour and pineapple juice, add egg, and cook until thick, stirring constantly.  Stir in butter and cool.  Add Dream Whip and spread over set salad.  Chill.  Garnish with chopped nuts, if desired.