Topping:
Dissolve jello in boiling water. Drain pineapple well, reserving the juice. Adding enough water to pineapple juice to make 3/4 cup of liquid. Stir in mixture. Chill till consistency of unbeaten egg whites. Fold in pineapple, carrots, and raisins. Pour in 10x6 inch dish. Chill till set. Combine cheese and mayo for topping and put on top of salad. Sprinkle with chopped nuts. Serve on a leaf of lettuce.
By Terri
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