Parmesan Parslied Carrots

• 1 gal. carrots, thinly sliced
• 2-1/4 cups MIRACLE WHIP Dressing
• 2-1/4 cups KRAFT 100% Shredded Parmesan Cheese - Full Moisture
• 1/2 cup fresh parsley, minced

1. Blanch carrots in boiling water for 5 to 8 minutes or until crisp-tender; drain.
2. Mix salad dressing, cheese and parsley in large bowl until well blended.
3. Add carrots; toss to coat.
4. Serve immediately or cover and refrigerate 2 to 3 hours or until chilled.

carrots, miracle whip dressing, parmesan cheese, fresh parsley

Taken from www.kraftrecipes.com/recipes/-2016.aspx (may not work)