Prep 25 mins
Cook 0 mins
I haven't tried this yet... but it looks great! It was served at Miss Hullings Cafeteria in St. Louis.
- 3 1⁄2 cups shredded carrots
- 1 cup mini marshmallows
- 1⁄4 cup pineapple chunk
- 1 cup raisins
- 1⁄2 cup shredded coconut
- 1 cup mayonnaise
- 1 cup whipping cream
- In a large bowl, combine carrots, marshmallows, pineapple chunks, raisins, and coconut.
- Toss lightly to mix.
- Mix in mayonnaise.
- Carefully fold in whipped cream.
- (the recipe doesn't say, but I think you should whip it first!) Can be frozen.
This is a great salad. The only change I would make would be to cut back a little on the mayo and whipped cream. Also I think it serves more like 8.
I made this for a potluck at work and it was fabulous! I made the following adjustments: I cut the mayo back to 1/2 cup; used 1 1/4 cup of Cool Whip instead of 1 cup of whipping cream; added a small can of mandarin oranges; and didn't use the coconut because so many people that I work with don't like coconut. Anyway, it was great! Perfect for a potluck!
This is a very good salad, but I confess I cheated a bit, and it wasn't as good as it should have been. I used the pre-packaged "shoestring" carrots instead of shredding them myself, and they were too large for the recipe. It would be MUCH better if you stick to basics and not try to save time and trouble. I used golden raisens, and added a few chopped pecans. I also cheated in that I used Cool-Whip, and that seemed to be fine. The recipe is great, and I'm glad to have this in my cookbook. Thanks!!