Name: Carrot & Cream Cheese Jellied Salad
Prep time: 10 min
Ingredients: 3 oz lemon jello; 2/3 cup boiling water; 2 tbsp vinegar; 2/3 cup evaporated milk (I use Carnation); 2/3 cup pineapple juice; 8 oz cream cheese, cut into cubes; 1 cup carrot, grated; 2/3 cup canned pineapple, drained

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This Carrot & Cream Cheese Jellied Salad breaks the mould with its tropical flavours, a dreamy cream cheese base and carrots to cut through the sweetness! Loved by my family, so much so, three families all submitted this exact same easy recipe to our family cookbook. Jello salad has never tasted so good, or perhaps been so loved! Add this to your list of must-tries, you won't be disappointed.

Have you heard me talk about my family cookbook? It’s sort of our own little food bible. It was created years ago for a family reunion. It’s packed with great family-loved recipes, a lot of which have and will continue to appear here! Just like this Carrot & Cream Cheese Jellied Salad which is a favourite. So much so, my dad and my two aunts all submitted the exact same recipe. If that doesn’t elude to this recipe’s greatness, I’m not sure what could.

This jellied salad always turns up at our family’s holiday meals. It’s a nice treat to have a sweet bite in amongst all the savoury. I’m not sure about you, but there’s always turkey, gravy, mashed potatoes, stuffing, all the savoury you can handle, and we handle it well, don’t get me wrong. But that cold bite, when you’re getting to the end and don’t think you can stuff in one more morsel, seems to wake your taste buds and will have you coming back for seconds. Maybe it’s a palette cleanser sort of thing? Whatever it is, it’ll always have a place on my table.

It’s not your typical jellied salad either. This one is extra creamy, all thanks to the addition of cream cheese. Pineapple and lemon flavours come through in every bite. And the carrots cut through the sweetness enough that this is a totally appropriate a side dish and not dessert, but who says you can’t snack on extras when you’re packing away the leftovers?

And on top of being a true favourite, this tasty recipe is super easy, and you make it the night before, so there’s no extra scrambling to make one more dish the day of. Knock this one out the day before and just drop it on the table at dinner time, easy peasy!

How to Make Carrot & Cream Cheese Jellied Salad

This jellied salad is so easy, it’s all blender work. Who doesn’t love a recipe like that when you’re busy planning and prepping to feed your mini-army? In your blender whirl together the jello and boiling water, add in the pineapple juice, vinegar, evaporated milk and give this a little whizz. Add the cream cheese and blend until combined. Mix in the carrots and pineapple and ta-da, done! One salad off your plate!

Now, you might have a little laugh at me here, but I am sure that at some point my mom served this in a mould, but when I asked her about it, apparently that’s never happened. Sure the photos looked ok, but honestly, skip the mould, it melts a bit too fast for this presentation, just take it from me and my heavily cropped images, go with the bowl!

With all that said, this one really is a family favourite. A highly recommended one at that, seeing as three families submitted the exact same recipe for our family cookbook. Sure, there are plenty of jellied salads out there, but after one taste, I’m pretty sure this one will end up on your holiday table too!

Loved Carrot & Cream Cheese Jellied Salad? Check out these other side dishes, I’m sure they’ll hit the spot.

If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!

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5 from 2 votes