One 20-oz. can crushed pineapple, drained, set aside (reserve liquid)
One 3-oz. pkg. lemon Jell-O
1-1/2 cups liquid (using reserved pineapple juice)
1/4 teaspoon salt
2 tablespoons lemon juice
1/3 cup sugar or Splenda
1 cup carrots, shredded
1 cup cream, whipped
Mix together Jell-O and pineapple juice; boil to dissolve. Remove from heat. Add salt, lemon juice, sugar or Splenda. Mix together until syrupy and starts to set up. Add carrots, crushed pineapple and whipped cream. Stir together and let set over night.
A friend gave me this recipe years ago. Very good. May double.
Irene Rathert, Wolf Point, Mont.