This recipe was cut out of a newspaper. The name and date of the newspaper is unknown. The submitter to the paper was Mrs C M Fesperman.
1 (3 ounce) package lemon gelatin
3/4 cup boiling water
2/3 cup pineapple juice
2 tablespoons vinegar
2/3 cup evaporated milk
2 packages (3 ounces each) cream cheese, cubed
1 cup crushed pineapple, drained
1 cup diced raw carrots
Mix water and gelatin; pit in blender and blend to disolve
Remove cover and add vinegar, juice and milk; blend. Add creamed cheese which has been cubed.
When cheese is well blended remove top from blender and add carrots and pineapple. Blend only long enough for carrots to be grated.
Pour into a slightly oiled 1 1/2 quart mold; chill several hours, until congealed. Unmold and garnish with salad dressing on lettuce.