1 (3 oz.) pkg. lemon Jello
1 c. hot water
1 (8 oz.) pkg. cream cheese
2/3 c. evaporated milk
1 sm. can crushed pineapple
1 c. diced cabbage
1/4 c. lemon juice
1/2 c. carrots, shredded

Mix Jello with water, add cream cheese. Drain pineapple, saving juice. Mix juice, milk and lemon; should make 1 cup. Mix with Jello and cream cheese. Add vegetables and pour into mold.