Description
A nostalgic gelatin salad featuring shredded carrots suspended in a sweet, citrus-flavored gelatin base. Perfect for potlucks and holiday gatherings.
Ingredients
Scale
For the Crust:
- For the gelatin base:
- 1 (3 oz) package orange gelatin
- 1 (3 oz) package lemon gelatin
- 2 cups boiling water
- 1 cup cold water
- For the carrot mixture:
- 2 cups finely shredded carrots (about 4 medium)
- 1 (8 oz) can crushed pineapple, drained
- 1/2 cup chopped pecans
- For the topping (optional):
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon honey
Instructions
1. Prepare the Crust:
- 1. In a large bowl, dissolve both gelatin packages in boiling water, stirring for 2 minutes until completely dissolved.
- 2. Stir in cold water and refrigerate for 45-60 minutes until slightly thickened (consistency of egg whites).
- 3. Fold in shredded carrots, drained pineapple, and pecans until evenly distributed.
- 4. Pour into a 6-cup mold or 9×9 inch dish. Refrigerate for at least 4 hours or until firm.
- 5. For optional topping: Whisk together mayonnaise, sour cream, and honey. Serve alongside or spread over set gelatin.
- 6. To unmold: Briefly dip mold in warm water, then invert onto serving plate.
Notes
For best texture, shred carrots using the fine side of a box grater. Can substitute walnuts for pecans if preferred. Gelatin sets faster in metal pans than glass.