This can be put in a ring mold, individual molds, or spooned out of the bowl. Depending on how fancy you want to get. Some Mayo mixed with a small amount of the pineapple juice makes a nice topping and it looks pretty served on lettuce leaves. The great thing is how easy it goes together. I grate the carrots in my food processor. Makes it much easier to do.
Carrot and Pineapple Salad
1 three ounce box of Orange Jello
1 eight ounce can crushed pineapple
3/4 to 1 cup grated carrots
1 cup boiling water
Drained pineapple juice and water to make one cup
Dissolve a 3oz. box Orange Jello in one cup of boiling water
Drain pineapple, save juice.
Add enough cold water to the juice to make one cup and stir into jello mixture
Let cool while you grate carrots. I used about 10 of the mini carrots.
Stir carrots and pineapple into Jello and pour into molds or dish. Let set.
This will take awhile, so be sure to do it in the morning for supper.
I like the idea of mixing some mayo with pineapple juice for topping - wish I'd thought of that!
ReplyDeleteMy mom always put a dollop of miracle whip on it. So yummy.
DeleteCan you use sugar free jello for this salad, I know the you put the same amount of hot and cold water in it, but I don’t know if it will work with the carrots and pineapple.
DeleteYes, it works fine with sugar-free jello.
DeleteMmm, can we come and live with you?
ReplyDeleteWe've only just driven through Iowa but I think we could adjust...
Sue, I grew up on this salad, though haven't made it for years...but will make this summer, thanks for posting it!
ReplyDeleteThanks for posting this. We lost my Grandmother just a couple of years ago (she was 93) and she often made this for bbq's and picnics. As I am getting ready for a bbq wedding shower for my sister this weekend, I thought I'd make this so Grandma could "be" with us. Turns out, this was the only recipe I didn't ask her for! Thank you so much for helping keep her memory alive.
ReplyDeleteWhat a nice way to remember your Grandmother. So glad we had the recipe and were able to help you have Grandmother there for your Celebration.
ReplyDeleteI've been trying to find the mayo pineapple topping for years since my grandma passed..how do you make it?!?
ReplyDeleteEmmy, I just use a good brand of Mayo and stir in some pineapple juice from the can of pineapple to taste.
DeleteJust depends on how pineapple you want it to taste and do not thin it too much. Hope that is close to what
your Grandma did.
Emmy, You can add some whipped cream to this also but we always just added the juice and maybe some heavy cream not whipped.
DeleteThis mold was always on our holiday dinner tables. My mom always added some shaved almonds to the mold. It really added some nice crunch. Just an idea…
ReplyDeleteI think it was on many Holiday tables going by the hits this post has gotten. Isn't it nice to bring back some fond memories.
DeleteWill this recipe completely fill a jello mold? I'm going to make it for thanksgiving as did my grandmother and my mom. Thanks for this sweet memory of them both.
ReplyDeleteDebbie, depends on the size of your mold. Measure how many cups of liquid the mold holds. This is just a cup of liquid and the carrots and pineapple don't take up a lot of room. I would say no more than two cups or 1 3/4 cups. However it is easily doubled.
DeleteI make it for Thanksgiving and Christmas for the same reason. Happy Holiday Season to you.
Will this recipe completely fill a jello mold? I'm going to make this for thanksgiving dinner as did my grandmother and my mom. Thanks for the sweet memories of them both.
ReplyDeleteIs it a cup of boiling water plus another cup of water/juice?
ReplyDeleteYes, one cup boiling water and another cup of water and juice which is cold or room temperature.
DeleteHope this makes it clearer for you.
Happy to make this again...forgotten about this, taking to a potluck tonight at my weight loss group!
DeleteI've made this recipe for years. However mine is just a touch different. I always use sugar free orange jello crushed pinapple. Grated carrot and diced celery for crunch and flavor and made in glass bowl with a dollop of miracle whip uuse use orange sugar free jello freefree orange sugar free jello,
DeleteAll of my life, for all family get togethers, my grandmother made this jello salad. Last fall she passed away. Last Thanksgiving was the first time EVER I did NOT have this salad. I went an entire year without Grandma's Carrot Jello Salad. This year I decided, for myself and the rest of the family, we needed it. I knew the ingredients, but was unsure of how much of each. You have no idea how much I appreciate your sharing this recipe. From one Iowa gal to another. Thank you from the bottom of my heart.
ReplyDeleteWe are glad that this recipe was there for you and your family. Things that a loved one made for meals are so much a part of our Memories. Our Mom made this for Holidays also.
DeleteCame across this recipe, I make mine like your recipe but I also add shredded cheddar cheese into the mix, although the only measurement I use is the water for jello. Otherwise, all ingredients are eye-balled. So good
ReplyDeleteEveryone seems to like this recipe. I sure wouldn't have thought of putting cheddar cheese in. Might try it the next time I make the salad.
DeleteMy Granda added raisins.
ReplyDeleteThat would be good
DeleteMy son loves this salad his grandmother would make. She worked in a school cafeteria in Oklahoma and was in charge of salads. I haven't made it in a long time, but he will have it this Father's Day and he will be delightfully surprised. Thanks for reminding me of this wonderful memory!
ReplyDeleteI hope your Son enjoyed his salad today. We always had it for Easter, and it was one of our Dad's favorites so we also had it for other meals. Still as good as it was back then.
DeleteI grew up on this jello salad served as part of Sunday dinner. Here's my mothers secret for all jello recipes. She would add a small box of lemon jello and would add little or no water for that small box. It would give the jello increased flavor and kept the jello from getting watered down when adding other ingredients like carrots and pineapple. For a large batch when serving a crowd we use two large boxes of orange and 1 small box lemon jello. We always do the speed set version when preparing the jello, if needed, after following the speed set directions, I put the jello in the fridge for about 5 minutes (dont wait much longer) then add the pineapple (large can, always drain it well and use the juice as part of the water that the author mentioned) and grated carrots (we like a coarse grate). Stir well, cover with saran and it's ready to eat in about an hour...two is probably better.
ReplyDeleteMy recipe is so much simpler than this. My Grandmother died in 1959. My dad was an only child so my Mother made this recipe all the time. My Mother died 6 years ago at age 92. It’s such a healthy way to get veggies and fruit in your kids. I use 1 large box of orange jello, 1 15oz can crushed pineapple (I freeze it) and a couple handfuls of matchstick carrots. I use 2 cups hot water to dissolve the jello then add the frozen pineapple to melt and quick set the jello. I just stir in the carrots and stick in the refrigerator for a couple hours.
ReplyDeleteMy grandmother made it with a topping of Cool Whip and mayonnaise mixed and then we fresh grated extra sharp cheddar cheese over the top
ReplyDeleteYes, I have eaten it prepared this way and it's excellent! Also on lime jello with fruit in it.
DeleteA real Iowan housewife would have whole carrots not the mini ones. Really
ReplyDeleteMy mother make this many times in the 1960’s, 1970’s, and beyond!! I still do!
ReplyDeleteMy mother made this a lot in the 50’s & 60’s. My Son-In-Law has requested it for Easter dinner. It’s not too sweet. Mother serves it with Meatloaf & Mashed Potatoes.
ReplyDeleteShe was practical frugal cook surviving the depression. Her memory lives on!
Our mother always made it for Easter and Thanksgiving for upward of 25 folks...its still good and cheap!
ReplyDelete