• 3 oz orange jello (the original recipe calls for lemon)
  • 1 cup boiling water
  • 8 oz can crushed pineapple
  • 2 TBS lemon juice
  • 3 medium carrots grated
  • ½ cup chopped pecans
  • Mayonnaise optional (um…yeah…I skipped this)


  • Drain the pineapple, reserving the juice. Set the pineapple aside.
  • To the reserved pineapple juice, add enough cold water to equal one cup.
  • Dissolve the jello with boiling water.
  • Stir the pineapple juice mixture into the dissolved jello.
  • Place in the refrigerator and chill until it begins to thicken (about 45 minutes to 1 hour).
  • Add the reserved pineapple, shredded carrots and pecans. Stir well,
  • Pour into a mold and chill until set (4 hours or overnight).

For ALL my Cookin With Brook recipes, click here! 

The Advantium Oven from Gerrit’s Appliance is so great!
I love mine!