2/3 c. pineapple juice
2/3 c. water
1 small pkg. lemon Jell-O
1 (6 oz.) pkg. cream cheese
2/3 c. finely shredded carrots
2/3 c. drained crushed pineapple
2 tbsp. vinegar
2/3 c. milk

Heat the pineapple juice and water to boiling. Stir in the lemon Jell-O until dissolved. Cool to room temperature. Meanwhile, mix the cream cheese until light and fluffy. Heat milk and add to cheese. Mix until well blended. Then add carrots, pineapple and vinegar; put the Jell-O mixture into the cheese and mix well. Pour into container and chill.