| | Directions | | Place shredded carrots in the bottom of an 8 x 8" dish. Drain the crushed pineapple and reserve the juice in a 1-cup measuring cup. Add ice cubes to the juice so it equals one cup. Set aside. Spread crushed pineapple over the carrots in the dish. In a small pan on low, heat one cup of water. Add Jello and stir until dissolved. Turn off the heat and add the pineapple juice/ice cube mixture and stir until the ice is melted. Pour Jello mixture over the carrots and pineapple. Refrigerate until firm (at least 2 hours). |
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| Ingredients | | - |  | 1 cup shredded carrots |
| - | | 1 cup crushed pineapple inch juice (save juice) |
| - | | ice cubes |
| - | | 1 cup water |
| - | | 1 box lime Jello (3 ounce box) |
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