Pineapple-Carrot Molded Salad - cooking recipe

Ingredients

1 (2 c. size) can crushed pineapple
1 (3 oz.) pkg. lime jello
1/2 c. sugar
1/4 tsp. salt
2 Tbsp. lemon juice
1 c. grated carrots
1/2 pt. whipping cream or 2 c. Cool Whip

Preparation

Drain the pineapple; add enough water to the juice to make 1 1/2 cups.
Heat to a boil; add jello.
Stir until dissolved.
Add sugar, salt and lemon juice.
Chill until slightly thickened; add pineapple and carrots.
Whip the cream until stiff.
Fold into jello mixture.
Pour into ring mold (1 1/2-quart size).
Chill until firm.
Best made a day ahead.