Carrot and Pineapple Gelatin Salad

Creamy carrot and pineapple gelatin salad recipe

The Spruce Eats / Katarina Zunic

  • Total: 20 mins
  • Prep: 15 mins
  • Cook: 5 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
594 Calories
6g Fat
128g Carbs
13g Protein
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Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 594
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 18%
Cholesterol 18mg 6%
Sodium 206mg 9%
Total Carbohydrate 128g 46%
Dietary Fiber 1g 3%
Protein 13g
Calcium 40mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Gelatin salads—also known as congealed salads—have long been a tradition on Southern Thanksgiving dinner tables. Consider adding a flavorful fruit salad or gelatin salad to your Thanksgiving menu.

Ingredients

  • 1 (8-ounce) can crushed pineapple
  • 24 marshmallows
  • 5 ounces cream cheese with pineapple
  • 1 1/2 cups water
  • 1 (3-ounce) package lemon flavored gelatin
  • 3/4 cup carrots (grated)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for creamy carrot and pineapple gelatin
    The Spruce Eats / Katarina Zunic
  2. Drain the pineapple and reserve juice. 

    Drain pineapple
    The Spruce Eats / Katarina Zunic
  3. In a small saucepan over low heat, heat the reserved pineapple juice.

    Heat pineapple
    The Spruce Eats / Katarina Zunic
  4. Add the marshmallows and cook while stirring until melted.

    Add marshmallows
    The Spruce Eats / Katarina Zunic 
  5. Add the cream cheese, stirring until smooth. Remove from heat.

    Add cream cheese
    The Spruce Eats / Katarina Zunic 
  6. In another saucepan, bring the water to a boil.

    Bring soup to boil
    The Spruce Eats / Katarina Zunic
  7. Dissolve the lemon flavored gelatin in boiling water and cool.

    Dissolve gelatin
    The Spruce Eats / Katarina Zunic
  8. Combine the marshmallow mixture with the gelatin. Chill until it becomes the consistency of unbeaten ​egg white.

    Combine marshmallow mixture with gelatin
    The Spruce Eats / Katarina Zunic
  9. Stir the crushed pineapple and grated carrot into the gelatin mixture.

    Stir pineapple and carrot in
    The Spruce Eats / Katarina Zunic
  10. Pour into an 8-inch square pan.

    Put in square pan
    The Spruce Eats / Katarina Zunic
  11. Cut the carrot salad in squares to serve with whipped cream, if desired. 

    Cut carrot salad
    The Spruce Eats / Katarina Zunic