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1 small pkg. lemon gelatin
1 c. boiling water
2 c. carrots, cut into 1-inch
1 small pkg. cream cheese
1 small can evaporated milk
(2/3 c.)
2 Tbsp. vinegar
1 flat can crushed pineapple
(with juice)

Place gelatin and water in blender jar. Cover and blend
at low speed to dissolve, about 1 minute. Add remaining
ingredients. Cover and blend at high speed only until carrots
are grated. Pour into square pan (or small Tupperware salad
mold; rinse with water first). Serves 8 to 9.

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