 | | Directions |
- In a heat proof bowl, combine the Jell-O and boiling water; stir until all of the Jell-O has dissolved. Allow the Jell-O to cool and then refrigerate until it begins to jell.
- While the Jell-O is cooling shred the carrots and chop the celery; mince the onion.
- Once the Jell-O begins to jell, stir in the prepared vegetables.
- Add the mayonnaise and stir until well mixed.
- Fold in the whipped topping.
- Pour into a medium size salad bowl and place in the refrigerator to chill the salad before serving.
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Prep Time: 1 hour
Container: Medium salad bowl
Servings: 12
|  | | Ingredients | | - | | 2 packages orange Jell-O® - 3 oz. each |
| - | | 2 cups boiling water |
| - | | 1 cup shredded carrots |
| - | | 1 cup chopped celery |
| - | | 1 tablespoon minced onion |
| - | | 1 cup mayonnaise |
| - | | 1 cup whipped topping |
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