Ingredients
- 1 (3 oz.) pkg. lemon Jello
- 2/3 c. very hot water
- 2/3 c. juice from pineapple
- 2 tbsp. vinegar
- 2/3 c. evaporated milk
- 2 (3 oz.) pkgs. cream cheese, cut
- into 1 inch pieces
- 1 c. carrot pieces
- 2/3 c. crushed pineapple, drained
Directions
If not using Tupperware mold, oil 2 quart ring mold. Put Jello and hot water into blender, cover and process at stir until dissolved. Remove feeder cap and add juice, vinegar and milk. Push chop button and add cream cheese, 1 piece at a time. When cheese is blended, stop blender. Remove cap and add carrot pieces and pineapple, all at once. Replace cover and process at chop only until carrots are grated. Pour into prepared mold. Chill until set. Serves 6 to 8.
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Submitted 6/13/05.
Source: Cookbook USA
Submitted By: Ruth Burbage
burbage@mindspring.com
Salad of Gold