In a medium-size bowl, dissolve the Lemon Gelatin in the boiling water, stirring for 2 minutes with a rubber spatula, until all the crystals are dissolves; set aside.
Drain the pineapple juice into a one (1) cup measuring cup. Fill the rest of the cup to the top with cold water, thus you will have 1 cup of liquid. Pour the pineapple juice/water mixture into the dissolved Lemon Gelatin mixture, stirring to combine.
Cover the bowl and refrigerate the gelatin mixture until just slightly thicken (until it is the consistency of cold egg whites - but not set), approximately 1 1/4 hours.
Pour the gelatin mixture into a glass serving bowl or lightly-greased JELL-O mold. Cover and return to the refrigerator and chill until firmly set. For individual servings, gelatin mixture can be poured into lightly-greased muffin cups and then chilled.
The salad can be ready to serve in 2 hours or leave overnight. Keep chilled until ready to serve.
To serve, topped with whipped cream or topping (if desired).
Store gelatin desserts in a covered container to avoid the formation of a thick rubbery skin on the surface.
Makes 6 servings.
Tips to unmold gelatin:
Allow gelatin to set until completely firm, several hours or overnight.
Before unmolding, dip knife in warm water and run knife around edge of gelatin to loosen.
Dip mold in warm water, just to rim, for 10 seconds.
Lift from water and gently pull gelatin from edge of mold with moist fingers. Place moistened serving plate on top of mold. Gently remove mold.
* Do not use fresh pineapple as it contains protein-splitting enzymes that will prevent the gelatin from setting.
Fiesta Carrot Pineapple JELL-O Salad Recipe: https://whatscookingamerica.net/salad/carrotpineapple-jellosalad.htm