Jell-O Fruit Carrot Salad (Printable)

Colorful gelatin dessert featuring fruit, carrots, and creamy cottage cheese in a molded form.

# What You Need:

→ Gelatin Base

01 - 2 packages (3 oz each) flavored gelatin (strawberry or orange)
02 - 2 cups boiling water
03 - 1 cup cold water

→ Fruit & Vegetables

04 - 1 cup crushed pineapple, well-drained
05 - 1 cup canned mandarin orange segments, drained
06 - 1 cup grated carrots

→ Creamy Additions

07 - 1 cup small-curd cottage cheese
08 - 1/2 cup chopped walnuts (optional)

# How-To Steps:

01 - In a large mixing bowl, dissolve gelatin packets in boiling water, stirring until fully dissolved.
02 - Incorporate cold water into the gelatin mixture and stir to combine.
03 - Let the gelatin mixture cool to room temperature, approximately 20 minutes.
04 - Fold in crushed pineapple, mandarin oranges, grated carrots, cottage cheese, and walnuts if using.
05 - Pour mixture into a 6-cup gelatin mold or bundt pan, smooth the surface, cover, and refrigerate for at least 3 hours until set.
06 - Briefly dip the mold in warm water to loosen, then invert onto a serving platter.
07 - Cut into portions and serve chilled.

# Expert Suggestions:

01 -
  • It's make-ahead magic—forget about it in the fridge while you handle everything else on the day.
  • The creamy cottage cheese catches you off guard in the best way, turning what could be too sweet into something surprisingly balanced.
  • It's a conversation starter at any table, and people always ask for the recipe when they taste it.
02 -
  • The gelatin will thicken as it cools, and adding cold fruit and cottage cheese to warm gelatin is how you end up with ingredients that won't mix properly—patience with that room-temperature step is everything.
  • I learned the hard way that draining the fruit well is non-negotiable; excess liquid turns the whole thing into soup, no matter how perfect your gelatin set was.
03 -
  • Room-temperature gelatin before folding in the cottage cheese is the secret to smooth texture—rushing this is where most people stumble.
  • A tiny pinch of salt in the gelatin mixture enhances the flavor without tasting salty and keeps it from feeling one-dimensional or overly sweet.
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