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Ingredients
- 2 pkg lemon jello
- 2 c boiling
- 2 c 7 up
- 1 16 oz pkg miniature marshmellows
- 1 20 oz can crushed pineapple, drained (save juice for topping)
- Topping
- 1 c pineapple juice
- 2 T butter
- 2 T flour
- 1/2 c sugar
- 1 slightly beaten egg
- 1 c cool whip
- shredded cheese
Preparation
Step 1
Mix jello and marshmellows and pour in boiling water to dissolve. Add 7 up, let cool a little. Add pineapple and put in fridge til set.
Cook topping ingredients until thick, then cool. Mix cool whip into mixture and spread over set salad. Cover with shredded cheese.