Honey Pineapple Carrot Salad

• 1 (20 ounce) can crushed pineapple
• 2 (3 ounce) boxes lemon gelatin
• 14 cup honey
• 2 tablespoons lemon juice
• 2 tablespoons orange juice concentrate, undiluted
• 1 cup grated carrot
• 12 pint whipping cream or 1 12 cups whipped topping, defrosted

1. Drain liquid from canned pineapple into a measuring cup and ADD enough water to make 1 1/2 cups liquid.
2. Pour liquid into a pan and bring to a boil; Stir in gelatin until dissolved.
3. Remove from heat and blend in honey, lemon juice and orange juice concentrate.
4. Pour into a medium bowl and refrigerate until SLIGHTLY thickened, 20 to 25 minutes.
5. Whip cream until soft peaks from or use whipped topping; blend gelatin, pineapple, carrots and whipped cream or topping.
6. Pour into a 9x9-inch pan and refrigerate until firm, cut into squares to serve.

pineapple, lemon gelatin, honey, lemon juice, orange juice concentrate, carrot, whipping cream

Taken from www.food.com/recipe/honey-pineapple-carrot-salad-136237 (may not work)