Carrot Pineapple Salad

• 1 box Lemon Jello Mix, 3 Ounce Box
• 20 ounces, weight Pineapple, Canned Chunks In Pineapple Juice
• 6 ounces, weight Cream Cheese (softened At Room Temperature)
• 4 whole Carrots, Peeled And Grated
• 12 ounces, weight Cool Whip

1. Put the Jello mix into a saucepan. Add the liquid from the drained pineapple and heat over low heat. Stir and heat until the Jello mix is dissolved. Once it's dissolved, remove it from the heat and allow the mixture to cool but not so much that it solidifies (you still need it to be liquid).
2. Put the cream cheese into a medium sized bowl. With a fork, work the grated carrots into the softened cream cheese. Mix drained pineapple chunks into the carrot-cream cheese mixture. Pour cooled Jello liquid over carrot-pineapple mixture.
3. Cover the bowl and place in the refrigerator until set. Can be made up to a week ahead.
4. Before serving, fold in Cool Whip. Or ... if you feel like going the extra mile, substitute REAL whipped cream for the Cool Whip. I don't add vanilla or sugar to the whipping cream, but you may want to depending on your sweet tooth.

lemon jello mix, weight pineapple, weight cream cheese, carrots

Taken from tastykitchen.com/recipes/salads/carrot-pineapple-salad/ (may not work)