Yield: 8 Servings
|1 pack||Lemon Jello|
|1 cup||Boiling water|
|1 cup||Canned pineapple juice|
|1 cup||Crushed pineapple; drained|
|1 cup||Grated raw carrot|
|⅓ cup||Finely chopped pecans|
Dissolve jello in boiling water; add pineapple juice; chill. When slightly thickened, add remaining ingredients. Turn into individual molds. Chill until firm. Serve on lettuce topped with mayonnaise.
MRS A.D. (DOROTHY) DUGAN
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .