Salad Of Gold

• 2/3 c. crushed pineapple, drained
• 2/3 c. juice from pineapple
• 2/3 c. water
• 1 pkg. lemon gelatin
• 2/3 c. chopped carrots
• 2 Tbsp. vinegar
• 2/3 c. evaporated milk
• 6 oz. pkg. cream cheese, cubed

1. Heat the juice and water to the boiling point.
2. Pour over the gelatin and stir until dissolved.
3. Cut one carrot at a time into the blender container.
4. Cover and run at high speed until finely chopped.
5. Empty into a measuring cup and continue to process until 2/3 cup is chopped.
6. Add to the gelatin.
7. Put the milk, vinegar and cheese into the container (any remaining carrot will not bother).
8. Cover and mix at low speed until smooth.
9. Add to the gelatin and carrot mixture.
10. Stir in the pineapple.
11. Pour into a greased mold.
12. Chill until firm.
13. Yield:
14. 4 servings.

pineapple, pineapple, water, lemon gelatin, carrots, vinegar, milk, cream cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=162505 (may not work)