Our six kids love helping me peel, measure, pour and stir in the kitchen. With sweet orange segments, tangy pineapple and crunchy carrots, this is one of their favorites to make—and eat!—Joan Parker, Charlotte, North Carolina
- 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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