Pineapple-Carrot Molded Salad

1. 1

   Drain the pineapple; add enough water to the juice to make 1 1/2 cups.

2. 2

   Heat to a boil; add jello.

3. 3

   Stir until dissolved.

4. 4

   Add sugar, salt and lemon juice.

5. 5

   Chill until slightly thickened; add pineapple and carrots.

6. 6

   Whip the cream until stiff.

7. 7

   Fold into jello mixture.

8. 8

   Pour into ring mold (1 1/2-quart size).

9. 9

   Chill until firm.

10. 10

    Best made a day ahead.

* Per serving · 4 servings · Values may vary.

No additional tips available.