Salad Of Gold - cooking recipe

Ingredients

1 pkg. lemon jello
2/3 c. boiling water
2/3 c. syrup from pineapple
2/3 c. evaporated milk
2 (3 oz.) pkg. cream cheese
1 c. carrot juice

Preparation

Put jello and hot water into blender, cover and process at beat until dissolved.
Remove feeder cap and add syrup, vinegar and milk.
Increase speed to liquify and add cream cheese.
When mixture is smooth, stop blender and add carrot juice.
Replace cover and process 1 cycle to liquify.
Pour into a 2-quart mold and chill until set.
Serves 6 to 8.