Carrot Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. orange jello
3 c. boiling water
16 oz. drained crushed pineapple
4 c. grated carrots
1 c. flaked coconut
1/2 c. chopped pecans

Preparation

Drizzle jello in boiling water.
Add juice.
Chill until consistency of unbeaten egg whites.
Add coconut, carrots, pineapple and pecans.
Chill in refrigerator.