Green Jello Salad with Shredded Carrots Recipe

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).