Carrot Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. cream cheese
1 (3 oz.) pkg. orange jello
1 c. hot water
3/4 c. cold water
1 small can crushed pineapple
2 c. grated carrots

Preparation

Mix cream cheese and jello together.
Add hot water, then cold water; mix well.
Add pineapple and carrots.
Put in refrigerator. Will keep for 2 weeks.