20 oz. can crushed pineapple, with juice
1/2 c. sugar
Dash salt
1 pkg. Knox gelatin
1/2 c. cold water
8 oz. cream cheese
1 c. grated carrots
1 (8 oz.) Cool Whip

Cook pineapple with juice, sugar and salt until boiling. Dissolve the Knox gelatin in the cold water and add to pineapple mixture. When cool, gradually add cream cheese and beat well. When starting to set add carrots and Cool Whip.