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Carrot & Cream Cheese Jellied Salad

A favourite at the holidays, a perfect make-ahead salad that everyone loves. Better than your average jellied salad, this includes a cream cheese base that turns this into a wonderful creamy mold that pops with lemon, pineapple and carrot flavours. A definite must-try!

Course Salad
Cuisine American
Keyword carrot, cream cheese, holiday salad, jellied salad, jello mold, pineapple
Prep Time 10 minutes
Servings 8 servings

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

INSTRUCTIONS

  1. Dissolve jello and water in a blender. Whirl in pineapple juice, vinegar and evaporated milk. Add cream cheese, blend well. Add carrots and pineapple and blend until combined.

  2. Pour into a bowl and let this set overnight in the refrigerator. Serve straight from the fridge.