Congealed Carrot Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. lemon flavored Jell-O
2 c. boiling water
1 (20 oz.) can crushed pineapple, drained
1 c. shredded carrots
1 c. shredded Cheddar cheese
3/4 c. chopped pecans (optional)

Preparation

Dissolve Jell-O in boiling water.
Drain pineapple and reserve juice; add water to juice to make 2 cups.
Stir into Jell-O mixture.
Chill until the consistency of unbeaten egg whites is reached.
Stir in pineapple, carrots, cheese and pecans.
Pour into a lightly oiled 6 cup mold.
Cover and chill until firm. Unmold onto lettuce leaves, if desired.
Yields 16 servings.