Sunshine Salad

Four 6 oz. packages lemon gelatin

4 C. boiling water

2 to 3 T. lemon juice

4 cups cold water

Three 20 oz. cans of crushed pineapple

1 lb. carrots, shredded

In a large bowl combine the gelatin mix with the boiling water. Stir it for several minutes to completely dissolve the gelatin.

Add the lemon juice and cold water. Stir in the pineapple with its juice, and the shredded carrots.

Rinse two 4 quart pans (11" by 15") or four 9" by 13" pans with cold water. Divide the mixture evenly between the pans. Chill overnight. Cut into squares and serve. Each 9" by 13" pan makes 24 servings.

Makes 96 servings.