1 (8 ounce) can crushed pineapple,
    drained and juice reserved
1 small box orange gelatin
8 ounces cream cheese, softened
1 cup finely grated carrots
1 envelope whipped topping mix

Add enough boiling water to pineapple juice to make 2/3 cup. Mix with gelatin. Let cool.

Cream cheese well. Add carrots, pineapple, and gelatin to cream cheese. Prepare whipped topping mix according to package directions and fold into gelatin mixture. Pour into 12 x 8-inch glass dish. Refrigerate overnight.

Cut into squares. Remove from pan with spatula as this is a soft salad.