Pineapple Carrot Salad - cooking recipe

Ingredients

1 (No. 2) can pineapple (crushed)
1 (3 oz.) pkg. orange Jell-O
1/2 c. sugar
1 c. grated carrots
1 (9 oz.) pkg. nondairy whipped topping
1 (8 oz.) cream cheese

Preparation

Drain pineapple juice and add enough water to make 1 cup. Heat to a boil.
Add to Jell-O.
Stir well until dissolved.
Add sugar.
Chill until slightly thickened.
Add pineapple and carrots.
Whip together whipped topping and cream cheese.
Fold into Jell-O mixture.
Pour into 8 x 10-inch mold.
Chill until firm.
Serves 8 to 10 people.