Carrot Pineapple Mold - cooking recipe

Ingredients

2 (3 oz.) pkg. lemon jello
2 c. boiling water
16 oz. can crushed pineapple in heavy syrup, drained (reserve liquid)
1 c. grated carrots
1 c. grated Cheddar cheese
3/4 c. pecans, chopped

Preparation

In medium bowl, dissolve jello in boiling water.
Place reserved pineapple liquid in small bowl.
Add enough water to make 2 cups.
Add pineapple liquid to jello.
Refrigerate and chill several hours or until partially congealed.
Stir in pineapple, carrots, cheese and pecans.
Pour into a 2 1/2-quart mold or individual molds.
Chill until firm.
Serves 12.