Congealed Carrot Salad

1. 1

   Dissolve Jell-O in boiling water.

2. 2

   Drain pineapple and reserve juice; add water to juice to make 2 cups.

3. 3

   Stir into Jell-O mixture.

4. 4

   Chill until the consistency of unbeaten egg whites is reached.

5. 5

   Stir in pineapple, carrots, cheese and pecans.

6. 6

   Pour into a lightly oiled 6 cup mold.

7. 7

   Cover and chill until firm. Unmold onto lettuce leaves, if desired.

8. 8

   Yields 16 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.