Carrot and Pineapple Gelatin Salad

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/22/22
Creamy carrot and pineapple gelatin salad recipe

The Spruce Eats / Katarina Zunic

Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Servings: 8 servings

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 pineapple cream cheese

  • 1 1/2 cups water

  • 1 (3-ounce) package lemon-flavored gelatin

  • 3/4 cup grated carrots

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