Orange Carrot Salad

Sena Wilson


This recipe was passed down from my mother. It was a favorite of my father's as he loved pineapple and carrots. I have tweaked it for my family,and it is still a favorite for the holidays or any time during the year.

★★★★★ 1 vote
6 - 8
25 Min


6 oz
package orange jello
1/2 c
shredded carrots
8 oz
crushed pineapple, drained
1/2 c
walnuts or pecans, chopped
8 oz
whipped cream cheese, softened
3 Tbsp
pineapple juice or orange juice
6 Tbsp
marshmellow cream *
2 c
boiling water
1 1/4 c
ice cold water
1/4 tsp
vanilla (optional)


1Prepare 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.
2Mix 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.
3*If you prefer substitute the marshmellow cream with powdered sugar using lesser amount of sugar (2 - 3 tbs. according to your taste).
4TIP: Don't throw away the leftover drained pineapple juice! Pour it into a pitcher of sweetened ice tea - delicious!

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Soy Free
Other Tags: Quick & Easy, Healthy