PINEAPPLE CARROT SALAD

1  (6oz) orange jello
1  can crushed pineapple, drained
1  cup grated carrots

Dissolve jello in 2 cups boiling water.  Add 1 1/2 - 2 cups cold water. May use pineapple juice for part of cold water.  Amount depends on if jello is to be used in a mold or a serving dish.  Chill to partially set:  add pineapple and carrots.  Chill.


		MANDARIN ORANGE SALAD

2  pkg. (3 OZ) orange jello	1  large can mandarin oranges, drained
2  c. hot water		1  can pineapple tidbits, drained
1 1/2 cold water		1  container cool whip
1  c. miniature marshmallows

Dissolve jello in hot water, then add the cold water.  When set, beat jello with the cool whip, just until well mixed.  Add fruit and marshmallows.  Chill until firm. 


		LIME SALAD

1  (6oz) lime jello		1 can instant crushed pineapple, drained
2  c.  hot water. 		1   lg. cream cheese
13/4  c. cold water		cool whip

Soften cream cheese.  Dissolve jello and cream cheese in hot water.  Add cold water.  Chill until partially set.  Add pineapple; then cool whip.  Chill.
Decorate  top with maraschino cherry halves for Christmas.  


		EASY FROZEN SALAD

1  8 (oz) pkg. cream cheese		1 small container cool whip
3/4  c. sugar

Beat cream cheese and sugar until creamed.  Add cool whip and mix well.  In another bowl, mix;
1  lg. can crushed pineapple, drained	1  (10oz) pkg. frozen strawberries
1/2  c.  chopped nuts, if desired	2 - 3 bananas, mashed

Add to creamed mixture and pour into a 2 qt. dish.  Freeze.  Remove from freezer 1 hour before serving.  Keeps for weeks. 

Can use miniature marshmallows,  maraschino cherries, or  fruit cocktail 
to vary salad.