Orange Jell-O Salad

  • Yield 12 servings

A fresh orange salad made with pecans, coconut, and crushed pineapple


"I make this salad for special family dinners and our church fellowship dinners. It's always a favorite dish. It makes a large salad and is really delicious."


1 (15 1/2-ounce) can crushed pineapple
1 (6-ounce) package orange Jell-O or any other gelatin
1 cup coconut
2 cups buttermilk
1 cup pecan pieces (optional)
1 (12-ounce) container whipped topping


  1. Pour pineapple and its juice into saucepan and bring to a boil.
  2. Remove from heat and stir in Jell-O until dissolved. Cool.
  3. Mix in coconut and buttermilk. Add pecans, if desired. Fold in whipped topping.
  4. Pour in bundt pan or ring mold that has been sprayed lightly with cooking spray. Refrigerate until congealed.

—Recipe by Lois Gooch, Princeton, W.V.



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