Carrot Jello Salad Recipe

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  • 2 (3-oz.) boxes (or 1 large. box) Lemon Jello
  • 1 (20-oz.) can crushed pineapple
  • 4 or 5 med. carrots, finely shredded
  • 1 c. pecans
  • 1/2 tsp. salt, if desired


  1. Make Jello as directed on box, using drained pineapple juice instead of cold water. Set aside to cool.
  2. Add the finely shredded carrots, chopped pecans, crushed pineapple and dash of salt.
  3. Refrigerate, stirring several times until the Jello is slightly thickened and the fruit and nuts are well mixed.
  4. Continue to refrigerate for 5 hours or until firm.

Date First Published: 05/21/2010
Prep Time: 45 minutes
Cook Time: 300 minutes

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