Creamy Carrot and Pineapple Jello Mold -Easter or any day

What makes this Creamy Carrot and Pineapple Jello Mold a little different than the traditional Sunshine/Sunset Salad is, yep, you guessed it... The addition of cream:@) And I just ~love~ the color for Easter! I used the clear top to one of those 7"-ish plastic Easter eggs, you know the ones, they're at Dollar Tree and Walmart. The top holds 3 cups. I sprayed it well and laid it in an oval bowl for stability, then unmolded it like any Jello mold.  Use any fresh greens for the top, parsley, chives, dill, I used some leaf lettuce from my Aerogarden. The only thing I might do differently, use orange Jello if making a carrot for Easter next time. Or, maybe add a drop of red food coloring to the lemon Jello. 

Don't want to make a carrot shape?

The recipe below fills a 3 C bundt pan or any bowl.

Double, etc. for larger molds.

The Easter egg,

I used the clear top for the mold:

Have room on the buffet for two (or more) Jello side dishes?

This Two Ingredient Jello & Cream Cheese Salad couldn't be easier:@)

I made it in the bottom half of one of these eggs.

And my Jello Pinterest Board can be found here.

Creamy Carrot and Pineapple Jello Mold

4 serving size lemon Jello

1/2 C boiling water

3/4 C ice water

8 oz-ish can crushed pineapple, with juice

1/4 C cream, light or heavy whichever you have

1 C shredded carrot

1. Dissolve Jello in boiling water.
2. Stir in ice water and pineapple, then cream. 
3. Place in fridge until partially set, approximately 30-45 minutes.
4. Fold in carrots, spoon into mold sprayed with cooking spray.
5. Cover and place in refrigerator 4 hours, overnight is always best.
6. Dip mold in warm water, dry outside of mold. Plate on top, turn mold upside down to release Jello.
7. Poke greens under rounded side of "carrot" for garnish.
8. Cover and store in refrigerator until serving.

Have a happy day:@)

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