Commonly known as Sunshine Jello, Carrot Pineapple Jello Salad is one vintage recipe worth making! Bright, refreshing, and surprisingly tasty, it's a perfect side for any holiday dinner or family gathering.
In a large mixing bowl, mix 2 cups of boiling water into lemon gelatin. Stir constantly until gelatin has completely dissolved.
Add one cup of ice water, and stir until ice has melted.
Stir in one small can of crushed pineapple (with juice), and lemon juice.I usually move everything to the bowl I plan to serve it in at this point, but you can also make the whole recipe in a large bowl and then transfer it to your chosen vessel (i.e., bowl, dish, gelatin mold, etc.). Your choice.
Stir in grated carrots. Some people like to add a pinch of salt at this time. Sometimes I do, sometimes I don't. Some people also like hold off and stir in the carrots after the rest has had a chance to set up for about an hour. You can do this if you want, but I don't find that it changes the results. Instead, I stir them all in at the same time and refrigerate: that gives me one less thing to have to remember when I'm preparing a holiday meal.
Refrigerate 3 hours, or until set.
Use canned pineapple for this recipe.Fresh pineapple contains enzymes that will prevent gelatin from jelling.
How to Make a Molded Jello Salad
This recipe works well as a molded Jello Salad. To do this, refrigerator in mold several hours until firm.To unmold, dip the bottom of mold form in hot water for 3-5 seconds. Invert onto a large plate, tap the inverted bottom of the mold firmly and shake slightly to release.
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