Congealed Pineapple-Carrot Salad
- 1 pkg. lemon gelatin (3oz.)
- 1 can crushed pineapple (regular size)
- 1 pkg. cream cheese, softened (3oz.)
- 1/3 cup mayonnaise
- 1 med. carrot, grated
- 1 cup finely chopped celery
- 1/2 cup chopped nuts
Dissolve gelatin in 1 cup boiling water in bowl. Drain pineapple, reserving juice. Add reserved juice and enough water to measure 1 cup liquid to gelatin. Chill gelatin until partially set. Blend cream cheese and mayonnaise in small bowl. Combine with gelatin, mixing well. Stir in remaining ingredients. Pour into mold. Chill until firm.
By Robin from Washington, IA
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