CARROT AND PINEAPPLE MOULD SALAD
1 x tin of crushed pineapple,
2 lrg carrots grated (2 to 3 cups),
250ml freash cream,
2 pkts of lemon or pineapple jellie dissolved in a cup a 1/2 of boiling water (cooled).
Mix together and pour into jellie mould and leave to set in fridge.
Source and photo: Tracy Anne Kerwan Behrens
