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| Salad of Gold
one 3 ounce pkg. of lemon Jell-O
2/3 cup of pineapple syrup
2/3 cup of evaporated milk
1 cup of carrot pieces (1/2 inch)
2/3 cup of crushed pineapple, drained
2/3 cup of boiling water
2 tablespoons of vinegar
two 3 ounce pkgs. of cream cheese, cubed |
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In blender, add jell and hot water on stir. Remove cap and add syrup, vinegar and milk. Continue on star. Add cream cheese and place on liquefy. when mixture is smooth, stop blender. Add carrots and pineapple and process on grind. Pour into mold and chill.
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