1 #2 can crushed pineapple
1 sm. lemon Jello (3 oz.)
1/2 c. sugar
2 tbsp. lemon juice
1 c. finely grated carrots
1/2 pt. whipping cream, whipped

Drain pineapple well, reserving juice. Add water to juice to make 1 1/2 cups liquid. Heat water and juice to boiling point. Dissolve Jello and sugar in hot juice. Stir in lemon juice. Chill Jello mixture until slightly thickened. Fold in carrots and pineapple. Fold in whipped cream. Pour into 1 1/2 quart mold and chill until firm.