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)

How to Make Orange Carrot Salad


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

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