Honey Pineapple Carrot Salad

Source: Mommy Logan

• 20 oz pineapple, crushed
• 6 oz lemon gelatin
• 1/4 cup honey
• 2 tbs lemon juice
• 2 tbs orange juice concentrate, undiluted
• 1 cup carrots, grated
• 1/2 pint whipping cream

Drain liquid from canned pineapple into measuring cup and add enough water to make 1 1/2 cups liquid. Pour liquid into pan and bring to a boil. Stir in gelatin until dissolved. Remove from heat and blend in honey, lemon juice, and orange juice concentrate. Pour into medium bowl and refrigerate until slightly thickened, 20 to 25 minutes. Whip cream until soft peaks form. Blend gelatin, pineapple, carrots, whipped cream (or defrosted frozen whipped topping) Pour into a 9 X 9 inch pan and refrigerate until firm.

Makes 12 servings.