Carrot Pineapple Mold
Carrot Pineapple Mold is an moderately easy dinner. Made with 2 (3 oz.) pkg. lemon jello, 2 c. boiling water, 16 oz. can crushed pineapple in heavy syrup, drained (reserve liquid), 1 c. grated carrots and 1 c. grated cheddar cheese, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π¨βπ³ Instructions
In medium bowl, dissolve jello in boiling water.
Place reserved pineapple liquid in small bowl.
Add enough water to make 2 cups.
Add pineapple liquid to jello.
Refrigerate and chill several hours or until partially congealed.
Stir in pineapple, carrots, cheese and pecans.
Pour into a 2 1/2-quart mold or individual molds.
Chill until firm.
Serves 12.
π· Perfect Pairings
Complete your meal with these
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