sunshine salad

Name: sunshine salad
Ingredients: 2 3-ounce packages lemon flavored gelatin; 2 cups boiling water; 1 cup ice water; 2 9-ounce cans crushed pineapple with juice (cannot use fresh pineapple); 1 teaspoon lemon juice or white vinegar; Pinch salt; 2 cups grated carrots

Guest Contributor

March 17, 2010

tasty and yummmmmmmmmmmmmy

0 Prep

0 Cook

0 Total

0 Servings

Ingredients

2 3-ounce packages lemon flavored gelatin
2 cups boiling water
1 cup ice water
2 9-ounce cans crushed pineapple with juice (cannot use fresh pineapple)
1 teaspoon lemon juice or white vinegar
Pinch salt
2 cups grated carrots

Instructions

STEP 1:

1 Empty gelatin into a small mixing bowl. Stir in 2 cup of boiling water. Stir thoroughly until the gelatin has dissolved.

STEP 2:

STEP 3:

apple

lemon

pineapple

vinegar

2 Stir in 1 cup ice water, one can of crushed pineapple with its juice, lemon juice (or vinegar), and a pinch of salt. (Make sure you use canned pineapple. Fresh pineapple has an enzyme that will prevent the gelatin from jelling.)

STEP 4:

STEP 5:

carrot

3 Chill in refrigerator until the gelatin starts to thicken. Then gently fold in the grated carrots until well mixed.

STEP 6:

STEP 7:

jello

4 Add mixture to a jello mold. Set in the refrigerator until firm, several hours. To unmold, dip the bottom of the pan in hot water for about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.