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Frosted Orange Salad

 Frosted Orange Salad
Pineapple, bananas and marshmallows are folded into orange Jell-O in this refreshing salad. Frosted with a creamy topping, pecans and coconut, this yummy dish is a real crowd-pleaser. I have been making it for years. -Anna Jean Key, Muskogee, Oklahoma
12 ServingsPrep: 35 min. + chilling


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


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

2 of 2

Frosted Orange Salad (continued)

Directions (continued)

  • 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.
  • 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. Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 369 calories, 21 g fat (11 g saturated fat), 66 mg cholesterol, 101 mg sodium, 44 g carbohydrate, 2 g fiber, 5 g protein.