Bethany’s Jell-O Salad
This recipe is typically made for Thanksgiving.
Ingredients
- 13 oz canned crushed pineapple undrained
- 1 6 oz package of apricot Jell-O (or orange if apricot cannot be found)
- ½ c of sugar
- 1 c water
- 2 c cold water
- 8 oz cream cheese softened
- 1 c finely grated carrots
- 1 c chopped pecans Grandma's notes said she used a 1/2 cup
- 8 oz Cool Whip original recipe said "large container"
Instructions
- Bring pineapple, sugar, water (1 cup) to boil. Add gelatin and stir until dissolved.
- Add cold water, cream cheese (softened), carrots, and pecans.
- Cool until begins to congeal.
- Fold in topping and pour into 9" x 13" dish and refrigerate.