Orange Carrot Salad
6 ozpackage orange jello
1/2 cshredded carrots
8 ozcrushed pineapple, drained
1/2 cwalnuts or pecans, chopped
8 ozwhipped cream cheese, softened
3 Tbsppineapple juice or orange juice
6 Tbspmarshmellow cream *
2 cboiling water
1 1/4 cice cold water
1/4 tspvanilla (optional)
How to Make Orange Carrot Salad
- Prepare orange jello using 2 cups of boiling water to dissolve, stirring well; add 1 1/4 cups of ice cold water to jello to cool. Add the shredded carrots and drained pineapple; mix well. Place in refrigerator to set.
- Mix together whipped cream cheese, pineapple juice, marshmellow cream*, and vanilla; beat well. Mix in nuts. Pour over the congealed jello mixture and store in refrigerator for 3 - 4 hours before serving.
- *If you prefer substitute the marshmellow cream with powdered sugar using lesser amount of sugar (2 - 3 tbs. according to your taste).
- TIP: Don't throw away the leftover drained pineapple juice! Pour it into a pitcher of sweetened ice tea - delicious!