2 (3 oz.) pkgs. lemon jello
1/4 head cabbage, chopped
2 carrots, chopped or grated
1 (20 oz.) can crushed pineapple

Dissolve jello in 2 cups boiling water; stir well. Add 1 1/2 cups cold water or 10 ice cubes. Add vegetables and pineapple with juice. Put in jello mold, 9x13 pan (to cut in squares) or bowl. Chill several hours.