3 Layer Orange Jello Salad

Elaine Wilson


This recipe was in a cookbook I got for Christmas in 1974. Whenever we plan a family dinner, my cousin will always say, "And Lane will bring the Orange Jello Salad"! It's not 'diet food' so I save it for special occasions. Could also be used as a dessert.


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1 Hr
Stove Top


  • 1 box
    orange jello
  • 1 can(s)
    8oz crushed pineapple, drained, save juice
  • 1 can(s)
    15oz fruit cocktail, in syrup, drained, save juice
  • 1 box
    8oz cream cheese, softened
  • 1
    8oz tub cool whip
  • 1 1/2 c
  • 1/4 c
  • 4
    eggs, well beaten
  • 3 Tbsp
    lemon juice
  • 2 c
    saved fruit juices. add water as needed to make 2 cups.
  • 1/2 c
    pecans, toasted and chopped, for garnish

How to Make 3 Layer Orange Jello Salad


  1. Make jello according to package directions minus 1/4 cup water.
  2. Add drained pineapple and fruit cocktail. Mix evenly. Pour in 9x13 glass pan.
  3. Put in fridge till set.
  4. Next mix softened cream cheese and Cool Whip.
  5. Spread over Jello. Put back in fridge.
  6. Mix sugar and flour, add eggs, lemon juice and 2 cups saved fruit juices. Add water as needed to make 2 cups.
  7. Cook over med high heat, stirring constantly, till thickened, COOL, spread over Cool Whip layer.
  8. Garnish with toasted, chopped pecans. Refrigerate overnight or at least 6 hours before serving.

Printable Recipe Card

About 3 Layer Orange Jello Salad

Course/Dish: Gelatin Salads
Main Ingredient: Fruit
Regional Style: American

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