1 tin crushed pineapple
1 packet lemon or pineapple jelly
1 teaspoon gelatin
½ cup caster sugar or 1/3 cup sugar
1 cup grated carrots
250 ml fresh cream
2 tablespoons mayonnaise
Separate pineapple from juice, the juice should yield 1 cup, if not, add water to make a cup. Boil the jelly, gelatin and juice in a small pot on the stove. Cool and beat the jelly mixture with an electric mixer, adding the sugar little at a time, until thick and creamy. Mix the pineapple and carrots together and fold it into the juice mixture. Beat the cream until soft peak and fold into the carrot mixture and lastly fold the mayonnaise into the carrot mixture. Pour the salad into a mold and place in the fridge to set.
It is not the cheapest salad, but a real winner.
Recipe: Yvonne Little