1 #2 can Libby's Hawaiian crushed pineapple
1 pkg. lemon Jello
1/2 c. sugar
1/4 tsp. salt
2 tbsp. lemon juice
1 c. finely grated carrots
1/2 pt. whipping cream

Drain pineapple. Add enough water to syrup to make 1 1/2 cups. Heat; add Jello and stir until dissolved. Fold in pineapple and carrots. Whip the cream until stiff and fold into gelatin mixture. Pour into an 8 inch ring mold (1 1/2 quarts). Chill until firm. If desired, mold into individual molds. It's best to make this salad a day ahead before serving for easier molding. 8 servings.