Gelatin Carrot Salad
- 2 boxes lemon gelatin (3 oz. each)
- 1 1/2 cups hot water
- 1/2 cup sugar
- 1/2 tsp. salt
- 1 can crushed pineapple (20 oz.)
- 2 cups shredded carrots
- 1 cup flaked coconut
- 1 tub Cool Whip (8 oz.)
Drain pineapple and save juice. Dissolve gelatin, sugar and salt in hot water. Add the pineapple juice; chill until partially congealed. Beat until light and frothy; fold in Cool Whip. Add rest of ingredients. Chill in a 9x13 inch pan. Serves 12.
By Robin from Washington, IA
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