Ingredients
1 can (8 ounces) unsweetened crushed pineapple2 packages (3 ounces each) apricot or peach gelatin1 package (8 ounces) reduced-fat cream cheese3/4 cup grated carrots1 carton (8 ounces) frozen fat-free whipped topping, thawed
Preparation
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.
In a large bowl, beat cream cheese until creamy. Gradually add gelatin mixture, beating until smooth. Refrigerate until slightly thickened, 30-40 minutes.
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.
