Place the orange gelatin dessert mix in a large bowl. Pour the boiling water over the gelatin and stir continuously until the powder has completely dissolved, ensuring there are no remaining granules.

Add the cold water to the dissolved gelatin mixture and stir well to combine. This helps the gelatin set up properly in the fridge.

Stir the finely grated carrots into the gelatin mixture. Drain the crushed pineapple thoroughly (to avoid a watery salad) and add it as well. Mix all the ingredients thoroughly so the carrots and pineapple are well distributed throughout the gelatin. I like to make sure the pineapple is very well drained—too much juice will prevent the salad from setting properly.

Transfer the mixture to a serving dish or individual molds as desired. Place in the refrigerator and chill for at least 3 hours, or until the gelatin is fully set and firm.

Once the salad has set, optionally top with whipped cream before serving. Slice and enjoy! For a pretty presentation, I like to use a piping bag to add a decorative rosette of whipped cream on each serving.