Creamy Carrot Salad - cooking recipe

Ingredients

1 (8 1/2 oz.) can crushed pineapple
24 marshmallows
1 (5 oz.) jar cream cheese with pineapple
1 (3 oz.) pkg. lemon flavored gelatin
1 1/2 c. boiling water
3/4 c. grated carrots

Preparation

Drain pineapple, reserving juice.
Heat pineapple juice over low heat.
Add marshmallows, stirring until melted.
Add cream cheese and blend until smooth.
Dissolve gelatin into boiling water, cool and them combine marshmallows.
Mix and chill gelatin until consistency of unbeaten egg white; stir pineapple and carrots.
Pour into an 8-inch square pan and chill until firm. Cut into squares to serve.