Pineapple Carrot Jello Salad
You can also make this salad in a bowl or mold of course.
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- 2 (3 oz) box lime jello
- 8 oz can crushed pineapple,drained
- 1 1/2 c finely grated carrots
- 2 c boiling water
- 2 tablespoons lime juice
- lettuce leaves
1Dissolve Jello in 2 cups of boiling water
Drain pineapple, save juice.
Add enough cold water to the juice to make 2 cups and stir into jello mixture
Let cool while you grate carrots.
Stir carrots and pineapple into Jello and pour into 9x5 inch loaf pan sprayed with cooking spray. Refrigerate about 45 mins until slightly set,stir in lime juice. Chill until firm.Slice,serve on lettuce leaves