1 (18 ounce) can Italian-style salted carrots, drained
1 (2 ounce) package strawberry flavored Jell-O mix
In a large bowl, mix carrots, jelly and gelatin. Shape into pieces and refrigerate.
Prepare fruit cubes with vegetable starch or cornstarch and mix well. Shape into small small pieces and refrigerate dough.
Roll out carrot-studded sheets and roll into small rounds. Place on greased cookie sheet. Pour jelly over carrot-studded sheets.
Bake in preheated oven for about 20 minutes, or until carrots are tender. Cool completely. Refrigerate mixture and serve warm.