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Whipped Carrot Salad

 Whipped Carrot Salad
"Carrots and pineapple give this fluffy gelatin salad its refreshing taste," says Jean Smith of Crossville, Tennessee. "A friend gave me the recipe. I serve this side dish often, whether I'm entertaining guests or my family. Lovely and light, it's perfect with almost any menu."
12 ServingsPrep: 10 min. + chilling


  • 1 package (6 ounces) orange gelatin
  • 2 cups boiling water
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 2 cans (8 ounces each) unsweetened crushed pineapple, drained
  • 1 cup finely grated carrots
  • 1 carton (8 ounces) reduced-fat whipped topping, thawed


  • In a bowl, dissolve gelatin in boiling water. Place cream cheese in a
  • food processor or blender; cover and process until smooth. While
  • processing, gradually add dissolved gelatin; process until smooth.
  • Pour into a large bowl. Stir in pineapple and carrots; fold in
  • whipped topping. Pour into a serving bowl. Refrigerate for 2 hours
  • or until firm. Yield: 12 servings.
Nutritional Facts: One serving (2/3 cup) equals 158 calories, 6 g fat (4 g saturated fat), 11 mg cholesterol, 92 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.