Step 1

Stir Raspberry Jello into boiling water. Stir until jello is dissolved.

Step 2

Add 7 up and stir until combined. Allow to cool for 10 minutes.

Step 3

Stir in drained crushed pineapple, drained mandarine oranges, and mini marshmallows.

Step 4

Pour Jello into a 9"x13" pan or 10-12 individual parfait glasses. Evenly distribute fresh raspberries over jello and press down into jello to cover.

Step 5

Refrigerate for 2-3 hours until set.

Step 6

Combine flour, sugar, and gelatin in a medium sized pan. Whisk egg stir into flour mixture until smooth.

Step 7

Slowly whisk in 1 cup Pineapple Juice until smooth.

Step 8

Add butter and turn heat to medium. Bring mixture to a boil while whisking constantly. Boil for 3 minutes or until mixture is thickened.

Step 9

Set mixture aside and cool.

Step 10

Beat together heavy whipping cream and vanilla until stiff peaks form.

Step 11

Fold in cooked pineapple pudding mixture.

Step 12

Cover the 7 Up Raspberry Jello with Pineapple Pudding Mousse mixture. Cover and refrigerate for 6 hours or overnight.

Step 13

If desired top 7 Up Raspberry Jello Salad with nuts.

Step 14

Garnish with fresh raspberries and mint leaves. 3 raspberries can be placed on a mint leaf to resemble a holly berry for Christmas and Thanksgiving if desired.