Jell-O Fruit Carrot Salad (Printable)

Bright and colorful gelatin molded with fruit, carrots, and creamy cottage cheese for a refreshing treat.

# What Goes In:

→ Gelatin Base

01 - 2 packages (3 oz each) flavored gelatin (e.g., strawberry or orange)
02 - 475 ml boiling water
03 - 240 ml cold water

→ Fruit & Vegetables

04 - 240 ml crushed pineapple, well-drained
05 - 240 ml canned mandarin orange segments, drained
06 - 1 cup grated carrots

→ Creamy Additions

07 - 240 ml small-curd cottage cheese
08 - 120 ml chopped walnuts (optional)

# How to Make It:

01 - In a large mixing bowl, dissolve flavored gelatin in boiling water, stirring until fully dissolved.
02 - Stir in cold water to combine thoroughly.
03 - Allow gelatin mixture to cool to room temperature, approximately 20 minutes.
04 - Fold in crushed pineapple, mandarin oranges, grated carrots, and cottage cheese. Add chopped walnuts if desired.
05 - Pour mixture into a 6-cup gelatin mold or bundt pan, smoothing the surface.
06 - Cover and refrigerate for at least 3 hours until firm.
07 - Briefly dip mold in warm water to loosen, then invert onto serving platter.
08 - Slice and serve chilled.

# Expert Tips:

01 -
  • It looks restaurant-fancy but requires almost no skill—just dissolving gelatin and stirring in fruit.
  • The texture surprise of creamy cottage cheese swirled through cool, fruity jello creates a genuinely addictive bite.
  • You can prep it completely the day before, which means zero stress when guests arrive.
02 -
  • Drain your fruit thoroughly or your jello will never fully set—soggy fruit releases liquid that weakens the gelatin's grip.
  • Room temperature matters: if your gelatin mixture is too warm when you add the cottage cheese, it'll curdle and separate; if it's already starting to set, the cottage cheese won't blend smoothly into it.
03 -
  • If your gelatin doesn't unmold cleanly, don't panic—slice it right in the pan and serve it in chunks with a spoon; it tastes exactly the same and honestly feels more casual and friendly.
  • Cottage cheese can sometimes separate when you stir; if that happens, just blend it with a fork before adding it, or fold it in as the very last ingredient so there's less agitation.
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