Four 6 oz. packages lemon 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.
Razzle Dazzle Recipes
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