1 #2 can crushed pineapple
1 sm. pkg. lemon Jello
1/2 c. sugar
1/4 tsp. salt
2 tbsp. lemon juice
1/2 pt. whipping cream
1 c. grated carrots

Drain pineapple, add enough water to syrup to make 1 1/2 cups. Heat to boil. Add Jello; stir until dissolved. Add sugar, salt and lemon juice. Chill until thickened. Add pineapple, add carrots. Whip cream until stiff fold into Jello. Pour into 8 inch ring mold (1 1/2 quarts). Chill until firm. For easier unmolding make 24 hours before serving.