Carrot Pineapple Salad
|Gelatin||6 Ounce (Two 3 Ounce Package, Lemon Flavored Gelatin)|
|Boiling water||2 Cup (32 tbs)|
|Crushed pineapple||1 Can (10 oz), drained (Reserve Liquid)|
|Grated carrots||1 Cup (16 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Chopped pecans||3⁄4 Cup (12 tbs)|
Dissolve gelatin in boiling water.
Add enough water to pineapple liquid to make 2 cups and stir into gelatin.
Refrigerate until partially congealed; stir in pineapple, carrots, cheese, and pecans.
Pour into a 2 1/2 quart mold or individual molds.
Chill until firm.