Sunshine Salad

4 (6 ounce) packages lemon gelatin
4 cups boiling water
2 to 3 tablespoons lemon juice
4 cups cold water
3 (20 ounce) cans crushed pineapple
1 pound carrots, shredded

In a large bowl combine the gelatin mix with the boiling water. Stir it for several minutes to completely dissolve the gelatin.

Add the lemon juice and cold water. Stir in the pineapple with its juice and the shredded carrots.

Rinse two 11 x 15-inch pans with cold water. Divide the mixture evenly between the pans. Chill overnight.

Cut into squares and serve.

Makes 96 servings.