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
  • 1
    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


  1. In a large bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Stir the cold water, bananas, marshmallows and pineapple into gelatin.
  2. Pour into a 13-in. x 9-in. dish coated with cooking spray; refrigerate until firm.
  3. Meanwhile, 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.
  4. Remove 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.
  5. In 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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