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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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My mother always made this for celebrations. When my husband and I were dating, he fell in love with this dish. Once we got married, he asked me to get the recipe from her. You can substitute peach or orange gelatin for a fresh summer treat. âSuzanne Holcomb, St. Johnsville, New York Ingredients:
1 can (8 ounces) unsweetened crushed pineapple |
2 packages (3 ounces each) apricot or peach gelatin |
1 package (8 ounces) reduced-fat cream cheese |
3/4 cup grated carrots |
1 carton (8 ounces) frozen fat-free whipped topping, thawed |
Directions:
1. Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. Set pineapple aside. Pour juice mixture into a small saucepan. Bring to a boil; remove from heat. Dissolve gelatin in juice mixture. Cool for 10 minutes.
2. In a large bowl, beat cream cheese until creamy. Gradually add gelatin mixture, beating until smooth. Refrigerate for 30-40 minutes or until slightly thickened.
3. Fold in pineapple and carrots, then whipped topping. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter. Yield: 12 servings.
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