|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 128g||46%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Gather the ingredients.
Drain the pineapple and reserve juice.
In a small saucepan over low heat, heat the reserved pineapple juice.
Add the marshmallows and cook while stirring until melted.
Add the cream cheese, stirring until smooth. Remove from heat.
In another saucepan, bring the water to a boil.
Dissolve the lemon flavored gelatin in boiling water and cool.
Combine the marshmallow mixture with the gelatin. Chill until it becomes the consistency of unbeaten egg white.
Stir the crushed pineapple and grated carrot into the gelatin mixture.
Pour into an 8-inch square pan.
Cut the carrot salad in squares to serve with whipped cream, if desired.