1 lg. pkg. orange Jello (peach, another choice)
1 lg. can chunk pineapple, drained (reserve juice for Jello)
2 sm. cans mandarin oranges, drained
4 or 5 peeled and finely grated carrots

Using reserved pineapple juice, add enough water to make 2 cups. Bring to a boil and stir into Jello, stirring until Jello is dissolved. Add balance of liquid per directions on box of Jello.

Add drained fruit and the grated carrots to Jello mixture. Pour into a 9 x 13 inch glass baking dish and refrigerate to set.