Applesauce 7-Up Salad – The Fourth Place Best Recipe Winner In The Glistening And Jiggly Contest

Posted on Jul 18 2012 - 6:34am by RetroRuth

Now that all the unpleasant awesomeness of the Worst Recipe is behind us, we can all kick back and enjoy the best gelatin recipes that were sent in. There was very stiff competition for this, as Tom and I both had favorites that we really wanted to see win. In fact, there were so many good recipes that we had to increase our original number of winners in the Good category from two to four. We both got attached to our favorites and we were just dying to share them with you guys!

So, here we go!

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Our Fourth Place Winner may look like something that fell off of Slimer from Ghostbusters, but don’t judge. Applesauce 7-Up Salad was actually really, really good. And it was a good thing it was really good, because we made it during a very scary point in the contest, when I was making three or four gelatins a night and not feeding Tom any real dinner to speak of.

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This is what real bravery looks like, folks.

Also real love.

But I digress.

5.0 from 1 reviews

Applesauce 7-Up Salad
Author: 
Recipe type: Gelatin Salad
 
A fun, sweet gelatin salad!
Ingredients
  • 2 cups applesauce
  • 1 small box lime Jello
  • 1 cup chilled 7-Up
Instructions
  1. Bring applesauce to a boil.
  2. Stir in Jello.
  3. Cool to room temperature. Stir in 7-Up.
  4. Pour into a Jello mold. Chill.

 

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This submission actually came from my next door neighbor here in Midland, believe it or not. Nina has her own cooking blog, Nina in the Kitchen, which differs from mine greatly in that all the recipes posted on her site are guaranteed delicious. I’m not kidding. I always click my heels together with joy whenever she and her husband invite us over for dinner because I know I am getting something that is going to be about 100 times better than anything I can make.

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This was an excellent, refreshing change from all of the tomato-and-cream-soup based crap that I forced Tom to try earlier in the night.

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Even if it was a little goopy.

And reminded us both of ectoplasm.

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It slimed him. But he likes it.

The Verdict: Delicious.

This is a very sweet salad, with all the sugar from the Jell-O, the applesauce AND the soda, so do yourself a favor and get unsweetened or natural applesauce. This has a refreshing taste and, if you don’t overmix it, the carbonation from the soda makes a fun texture in the finished salad.

Thanks for the recipe, Nina, and congrats!

17 Comments so far. Feel free to join this conversation.

  1. Sara In AZ July 18, 2012 at 2:16 pm - Reply

    HA! That picture of Tom with all of the gelatins – LOVE IT!!! :) Whew, SO glad this one came through a winner, it seems like y’all definitely needed a break!

    • RetroRuth July 19, 2012 at 10:52 am - Reply

      I know, right? And isn’t that photo the best?!?!? Poor, poor Tom…

  2. Erica July 18, 2012 at 2:58 pm - Reply

    The color and texture of that look awful, probably due to the applesauce but not helped by the soda… I’m glad (for Tom’s sake) the flavor came through!

    • RetroRuth July 19, 2012 at 10:54 am - Reply

      It WAS a little scary and I was glad as well about the flavor. The texture was a little creepy, but as long as you kept telling yourself it was just the applesauce, it was fine. :)

  3. Mimi July 18, 2012 at 5:26 pm - Reply

    Ohmigod. That picture with all the molds in front of Tom. He looks like he might hurl. Rock on, Tom. What a trooper. You guys are amazing!

    • RetroRuth July 19, 2012 at 10:55 am - Reply

      Thanks, Hon! I seriously love that photo! I am thinking about framing it for the kitchen.

  4. Kara Andersen July 18, 2012 at 6:34 pm - Reply

    This is one of my favorite Jell-o recipes ever! My family makes it all the time, we just make it with raspberry jello and in a bowl. It doesn’t look so ectoplasm-y that way, but either way, it’s delicious!

    • RetroRuth July 19, 2012 at 10:56 am - Reply

      Ah!!! Raspberry!!! That is genius. You know, all my life I thought cherry gelatin was the best, but I am seriously starting to think that raspberry is the miracle flavor.

  5. The Student @ Food for Dissertating July 18, 2012 at 10:21 pm - Reply

    Oh, wow. I have only recently found your blog and am somewhat in love with you.

    It actually does sound like a promising combination, but I think this is one that should not be in a mold and then turned out onto a plate. More like served in pretty dessert glasses with whipped cream on top, no? So you never see the lumpy texture.

    This recipe might actually solve a problem of mine (if you can call it that)–I hate chunks in my Jello. I like the idea of fruit in Jello, but actually hate having chunks. This gives me fruit without chunks. Hmm. I may have to try this next time I have people over for dinner.

    • RetroRuth July 19, 2012 at 10:58 am - Reply

      You are right. Putting it in dishes would totally make it look better! Glad you like the blog! :)

  6. Amanda July 19, 2012 at 12:06 am - Reply

    From the sound of the ingredients, it actually sounds delicious. But the photos look wretched. I guess I’ll have to give it a try

    • RetroRuth July 19, 2012 at 10:59 am - Reply

      I think it is kind of hilarious how bad it looks, actually. Beause Pineapple Olive salad was quite pretty and tasted horrible, and now this one looks horrible and tastes pretty!

      Yes, give it a try. Feel free to sub raspberry gelatin (as suggested above) and also to put it in dishes rather than a mold (also suggested above!).

  7. P'Gell July 20, 2012 at 1:49 pm - Reply

    Tom with all the Jellos looks like an amazing meal for this 100+ weather we’ve been having in Chicago! We got a break today, it’s cooler, (only in the 80s) but we’ll be back to being locked in the house with the A/C on before any time.
    I love Tom’s smile when he tastes the Jello, Pop and apple sauce recipe. The dude is definitely a trooper and deserves this. :)

  8. Tosha August 9, 2012 at 11:41 am - Reply

    Great idea for my daughter’s ghostbusters theme birthday party!

  9. Rachel May 21, 2013 at 9:20 pm - Reply

    I found a barely different version of this in a Better Homes & Gardens cookbook from 1967.

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