Recipe: Crushed Pineapple-Carrot Mold (Libby's label recipe, 1950's)

CRUSHED PINEAPPLE-CARROT MOLD

1 (20 oz.) can Libby's Crushed pineapple, drained, reserve syrup
Water to make 1 1/2 cups with reserved syrup
1 (3 oz.) pkg. lemon-flavored gelatin
1/2 cup sugar
1/4 tsp. salt
2 tbsp. lemon juice
1 cup finely grated carrots
1/2 pint heavy (whipping) cream

In a saucepan, add enough water to pineapple syrup to make 1 1/2 cups. Heat to a boil. Add gelatin; stir until dissolved. Add sugar, salt, and lemon juice.

Chill until slightly thickened.

Add pineapple and carrots.

Whip cream stiff; fold into gelatin mixture. Pour into 8-inch ring mold (1 1/2 quarts); chill until firm.

For easy unmolding, make a day ahead of serving so it will be thoroughly set.

Makes 8 servings
From: Faith's Collection at Recipelink.com
Source: Product package recipe, Libby's Crushed Pineapple label, 1950's