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


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.

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