Salad Ingredients:
1 large box of either orange or lemon JELL-O
1 large can (16 oz.) of crushed pineapple, drained
1/2 cup pineapple juice (reserve when you drain the pineapple)
2 cups shredded carrots

Prepare 1 large box of lemon or orange JELL-O according to the instructions on the box. Add 1 large can of pineapple, drained, and two cups of the shredded carrots to the prepared gelatin mixture, as it begins to thicken. Pour this mixture into a 9”x13” pan. Put into the refrigerator and allow the salad to set until firm.

Topping Ingredients:
1/2 cup pineapple juice (drained from can of crushed pineapple, used in the salad above)
1 Tbls. lemon juice
2 Tbls. flour
1/2 cup sugar
Pinch of salt
1 Eggland’s Best egg
1/2 cup Longmont Dairy heavy cream, whipped until peaks form

Stir together all ingredients in saucepan over medium heat. Stir constantly until mixture thickens and begins to bubble. Remove from heat and allow to cool. Beat whipping cream until peaks form. When the hot mixture is completely cool, gently fold the whipped cream into the cooled mixture. Spread topping over JELL-O salad and serve.

Note: This topping is very sweet, and the recipe may be adjusted by adding 1/4 cup less sugar, if a less sweet topping is desired.

From Susan Boyd’s family recipe file
Mooo News, January 2013