Orange Salad

Cassie *


This is a delicious, refreshing salad. It's frosted with a creamy topping, pecans and coconut. A real crowd pleaser.

TOH recipe, tested and approved.

★★★★★ 3 votes
35 Min


3 pkg
(3 ounces each) orange gelatin
3 c
boiling water
1 can(s)
(20 ounces) crushed pineapple
3 c
cold water
4 medium
firm bananas, sliced
2 - 1/2 c
miniature marshmallows
1/2 c
1 Tbsp
all-purpose flour
egg, lightly beaten
1 pkg
(8 ounces) cream cheese, softened
1 c
heavy whipping cream, whipped
3/4 c
chopped pecans, toasted
1/2 c
flaked coconut, toasted

How to Make Orange Salad


  • 1In a large bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Stir the cold water, bananas, marshmallows and pineapple into gelatin.
  • 2Pour into a 13-in. x 9-in. dish coated with cooking spray; refrigerate until firm.
  • 3Meanwhile, in a large saucepan, combine sugar and flour. Stir in reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  • 4Remove from the heat. Stir a small amount of hot filling into the egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Cool.
  • 5In a large bowl, beat cream cheese until smooth. Beat in cooled filling.

    Fold in whipped cream. Spread over gelatin (dish will be full). Sprinkle with nuts and coconut.

Printable Recipe Card

About Orange Salad