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Pineapple Carrot Jellied Salad

Joan Donogh
Traditional Christmas side dish. Can also be made and served in a nice bowl (omit the unmolding step).
5 from 1 vote
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Prep Time 30 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 12 servings

Ingredients
  

  • 1 can 20 oz. crushed pineapple
  • 1 package lemon jelly powder
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 cup finely grated carrots
  • 1 cup whipping cream

Instructions
 

  • Drain pineapple, reserving juice. Set pineapple aside.
  • Mix pineapple juice with enough water to make 1 1/2 cups of liquid. Heat to a boil.
  • Stir in jelly powder, until it is dissolved. Stir in the sugar, salt and lemon juice.
  • Chill until it is slightly thickened.
  • Add the reserved pineapple, and the carrots.
  • Whip the cream until stiff, and fold in to the jelly mixture.
  • Pour into a jelly mold and chill overnight.
  • Unmold and serve.