|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.|
Gelatin salads - also known as congealed salads -- have long been a tradition on Southern Thanksgiving dinner tables. Consider adding a flavorful fruit salad or gelatin salad to your Thanksgiving menu.
- 1 can (8 ounces) crushed pineapple
- 24 marshmallows (standard size)
- 5 ounces cream cheese with pineapple
- 1 1/2 cups water
- 1 package (3 ounces) lemon flavored gelatin
- 3/4 cup grated carrots
Gather the ingredients.
Drain pineapple; reserve juice.
In a small saucepan over low heat, heat the reserved pineapple juice; add marshmallows and cook while stirring until melted. Add cream cheese, stirring until smooth. Remove from heat.
In another saucepan, bring 1 1/2 cups of water to a boil.
Dissolve the lemon flavored gelatin in boiling water; cool.
Combine marshmallow mixture with the gelatin; chill until jelled to 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 carrot salad in squares to serve with whipped cream, if desired.