Pineapple and Carrot Salad

• 20 oz. can crushed pineapple
• 1 small lemon Jello
• ½ cup granulated sugar
• ¼ tsp. salt
• 2 Tbsp. lemon juice
• 1 cup grated carrots
• ½ cup whipping cream

Drain pineapple well. Add enough water to pineapple syrup to make 1 ½ cups. Heat this syrup to a boil, take off stove. Add Jello powder, stir until dissolved. Add sugar, salt and lemon juice. Chill until slightly thickened. Add pineapple and carrots. Whip whipping cream and fold in Jello. Pour into 8-inch or 1 ½ – quart mold. Make 1 day ahead.

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