Honey Pineapple Carrot Salad

12 Servings

1 cn crushed pineapple, (20 ounces)
2 pk lemon gelatin, (3 ounces each)
1/4 c honey
2 T lemon juice
2 T orange juice concentrate undiluted
1 c carrots, Grated
1/2 pt whipping cream (or 1-1/2 cups), Defrosted
whipped topping, Frozen

Drain liquid from canned pineapple into measuring cup and add enough water to make 1-1/2 cups liquid. Pour liquid into pan and bring to a boil.
Stir in gelatin until dissolved. Remove from heat and blend in honey, lemon juice and orange juice concentrate. Pour into a medium bowl and refrigerate until slightly thickened, 20 to 25 minutes. Whip cream until soft peaks form. Blend pineapple, carrots and whipped cream (or defrosted frozen whipped topping). Pour into a 9x9-inch pan and refrigerate until firm.

Tip: Serve each portion on a lettuce leaf and if desired garnish with a lemon slice and a teaspoon of shredded carrot.

National Honey Boards Beekeepers Favorite Recipe Contest Winner