Salad: United States – Utah – Utah Green Jell-O Salad

Serving Size: 8

Approximate Time

Prep 15 min

Cook 5 min

Additional 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

- 3 oz (85 g) lime-flavored gelatin (1 package)
- 1 cup (240 ml) boiling water
- 1 cup (240 ml) cold water
- 1 can (20 oz / 567 g) crushed pineapple, drained lightly (reserve a few tablespoons of juice if desired)
- 1 can (11 oz / 312 g) mandarin oranges, drained
- 8 oz (226 g) whipped topping, thawed (e.g., Cool Whip)
- 1 cup (50 g) mini marshmallows (optional)
- 1 cup (110 g) shredded carrot, finely grated (optional; common in Utah versions)
- 1/2 cup (60 g) chopped pecans or walnuts (optional)
- 1 tsp (5 ml) vanilla extract (optional, for extra sweetness)

Instructions

Short Description:
A classic Utah salad of lime-flavored gelatin set with canned fruit, folded with whipped topping and optional shredded carrot and marshmallows for a light, sweet side salad or potluck staple.

Regional Notes:
This Utah variation centers on lime gelatin (Jell-O) combined with canned fruit and whipped topping, often including shredded carrots for color and texture. Compared with other Jell-O salads, the emphasis here is on bright lime, canned pineapple/mandarin oranges, and a fluffy whipped-topping finish typical of Rocky Mountain/Utah home cooking.

1. In a heatproof bowl, pour the boiling water over the lime gelatin and stir until completely dissolved, about 1–2 minutes.
2. Stir in the cold water and let the mixture cool to room temperature, then refrigerate until the gelatin is syrupy but not fully set, about 20–30 minutes.
3. Meanwhile, drain the mandarin oranges and drain the crushed pineapple lightly (reserve 1–2 tbsp [15–30 ml] pineapple juice if you prefer a slightly looser set).
4. When the gelatin is syrupy, fold in the crushed pineapple and mandarin oranges gently.
5. Fold in the whipped topping until evenly combined and the mixture is light and fluffy. If using, add the mini marshmallows, shredded carrot, chopped nuts, and vanilla extract and fold just until distributed.
6. Transfer the salad to a serving bowl or individual cups, cover, and chill until fully set, about 2–3 hours.
7. Serve cold as a salad side or potluck dish. Store leftovers covered in the refrigerator for up to 3 days.