Tiered Crown Carrot Mold

The Recipe

This recipe clipping is from a newspaper. Based on the tiny portion of an advertisement photo on the back, I would date it late 1970’s.

I wish I had page 95!

To avoid being wasteful I halved the recipe and used a 4-cup mold. Nevermind the fact that the contents of this entire blog could be considered “wasteful.”

Maybe I’m just getting better at this jello molding thing, but this one was very easy and probably the most fun to make. If you use pre-grated carrots, total prep time is probably less than 10 minutes and setting time is around 6 hours. I let the lemon tier set just under an hour before adding the other layers. The cottage cheese does tend to run and the bottom layer droops a little, but otherwise I think it turned out how it was supposed to.

The Verdict

My brother and I stared at it for a while, silently taking bites and trying to figure out what exactly is wrong with this salad.

It tastes like actual nothing with a hint of lemon and carrot. The cottage cheese kills the sweetness of both of the other layers, but only the top lemon layer tastes good on its own. It is entirely possible that someone came up with this recipe specifically for aesthetic purposes.

I wouldn’t go so far to say this jello salad is terrible, because it’s not. It just reminds me of something you’d eat at a funeral luncheon served by elderly church ladies. It would probably pair alright with some scalloped potatoes and a roll but after the meal you’d still end up feeling unsatisfied and sad.

I’d never eat it again, but I’m sure anyone who gravitates toward bland earth-toned jello might genuinely enjoy it.

Bon appétit!

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