Sunset Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. lemon or orange pineapple gelatin
1/2 tsp. salt
1 1/2 c. boiling water
1 Tbsp. lemon juice
1 (8 3/4 oz.) can crushed pineapple or pineapple tidbits
1 c. coarsely grated carrots
1/3 c. chopped pecans (optional)

Preparation

Dissolve jello and salt in boiling water.
Add undrained pineapple and lemon juice.
Chill until very thick.
Then fold in carrots and pecans.
Pour into individual molds or a 1-quart mold or bowl.
Chill until firm.
Unmold.
Garnish with additional pineapple, if desired.
Makes about 3 cups.