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7-Up Lemon Pudding Cake with Strawberry Glaze

 

No bake, 7-up lemon pudding cake made in a spring-form pan. It's more like a pie than a cake.
140

Yield

8

servings

Prep

10

min

Cook

0

min

Ready

hrs

Trans-fat Free
 

Ingredients

Crumb crust
2 cups graham cracker crumbs
*
½ cup butter
melted
½ cup powdered sugar
1 teaspoon cinnamon
7up filling
1 package gelatin, unflavored
6 tablespoons sugar
1 ½ cups 7-up
divided
*
2 large eggs
beaten
1 small pudding mix
lemon, not instant
*
¾ cup water
Strawberry glaze
½ cup strawberry jam
melted
*
1 x strawberries
whole, fresh or frozen, thawed
*

Directions

CRUST: Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter. Press onto bottom and partway up sides of buttered 9" springform pan; chill.

FILLING: Soften unflavored gelatin in ¼ cup 7-up for 4 minutes. In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well.

Add 1¼ cup 7-up and bring just to a boil over medium heat stirring constantly; remove from heat. Stir in softened gelatin; cool 3 minutes.

Mix together with remaining 7-up mixture and stir until well blended.

Turn into chilled crust and chill for at least 8 hours. Remove from pan and add topping.

TOPPING: Brush top of chilled cake with melted jelly.

Arrange strawberries upright on cake and spoon any remaining melted jelly over them.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 22654% of calories from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 83mg 28%
Sodium 153mg 6%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 1%
Sugars g
Protein 10g
Vitamin A 8% Vitamin C 0%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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