Layered Pineapple-Carrot Salad
|Canned pineapple slices||8 1⁄4 Ounce, drained|
|Shredded carrot||1⁄4 Cup (4 tbs)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Orange gelatin||4 Ounce (One 4-Serving Size Jell-O Package)|
|Cold water||1⁄2 Cup (8 tbs)|
Cut pineapple slices in half; arrange pineapple and carrot in 8x4-inch loaf pan.
Pour boiling water into blender.
Cover and blend at low speed until gelatin is completely dissolved, about 30 seconds.
Combine cold water and ice cubes to make 1 cup.
Add to gelatin and stir until ice is partially melted; then blend at high speed for 30 seconds.
Pour into pan.
Chill until firm, about 3 hours.
Salad layers as it chills.
Garnish with chicory and carrot curls, if desired.