My family enjoys my Sunshine Salad for Easter lunch every year:
Disolve a 3-oz box of lemon jello in a cup of hot water. Drain a can (2 1/2 cups) of crushed pineapple saving the juice. Add water to the juice to make just under 1 cup. Add this to the jello along with a tablespoon of vinegar and 1/2 teaspoon of salt. After this has partially set carefully stir in the pineapple, a cup of grated carrots and a third cup of (optional) chopped pecans. Put in a pretty clear bowl to serve. I often stretch this recipe by using 2 boxes of jello, another 1 1/2 cups of water, another 3/4 tablespoon of vinegar, 1/4 teaspoon of salt and extra grated carrots. Hope your family enjoys it too.