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1 Empty Gelatin Into A Small Mixing Bowl. Stir In 2 Cup Of Boiling Water. Stir Thoroughly Until The Gelatin Has Dissolved. 2 Stir In 1 Cup Ice Water, One Can Of Crushed Pineapple With Its Juice, Lemon Juice (Or Vinegar), And A Pinch Of Salt. (Make Sure You Use Canned Pineapple. Fresh Pineapple Has An Enzyme That Will Prevent The Gelatin From Jelling.) 3 Chill In Refrigerator Until The Gelatin Starts To Thicken. Then Gently Fold In The Grated Carrots Until Well Mixed. 4 Add Mixture To A Jello Mold. Set In The Refrigerator Until Firm, Several Hours. To Unmold, Dip The Bottom Of The Pan In Hot Water For About 5 Seconds. Invert Onto A Serving Platter, And Shake Firmly To Release. Slice To Serve.
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