- 1 package (3 ounces) orange gelatin
- 1 cup boiling water
- 1 can (8 ounces) crushed pineapple in juice
- 1 can (11 ounces) mandarin oranges, drained
- 1 cup grated carrots
- In a bowl, dissolve gelatin in water. Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to make 1 cup; stir into gelatin. Chill until partially set. Fold in oranges, carrots and pineapple. Pour into a 5-cup serving bowl. Chill until firm. Yield: 4-6 servings.
Originally published as Orange Gelatin Salad in Taste of Home February/March 1997, p14
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