7-Up Lemon Pudding Cake with Strawberry Glaze

Name: 7-Up Lemon Pudding Cake with Strawberry Glaze
Total time: 1 d
Yield: 8
Cuisine: Fusion
Ingredients: graham cracker crumbs; butter; powdered sugar; cinnamon; gelatin, unflavored; sugar; 7-up; eggs; pudding mix; water; strawberry jam; strawberries

Submitted by Mary Jane

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

YIELD

8 servings

PREP

10 min

COOK

0 min

READY

8½ hrs

Ingredients

Crumb crust

CUPS GRAHAM CRACKER CRUMBS *

CUP BUTTER
melted

CUP POWDERED SUGAR

TEASPOON CINNAMON

7up filling

PACKAGE GELATIN, UNFLAVORED

TABLESPOONS SUGAR

1 ½

CUPS 7-UP
divided *

LARGE EGGS
beaten

SMALL PUDDING MIX
lemon, not instant *

CUP WATER

Strawberry glaze

CUP STRAWBERRY JAM
melted *

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.