Carrot Pineapple Salad - cooking recipe

Ingredients

6 oz. pkg. orange jello
1 1/2 c. boiling water
2 Tbsp. lemon juice
20 oz. can chunk pineapple, drained
1/2 c. shredded carrots

Preparation

Completely dissolve jello in the 1 1/2 cups boiling water. Combine 1 cup water and ice cubes to make 2 1/2 cups water and ice.
Add to jello with the 2 tablespoons lemon juice.
Stir for 2 minutes.
Let stand until slightly thickened.
Fold in pineapple and carrots.
Chill.