1 (.25 ounce) package lemon flavored Jell-O mix
2 cups boiling water
1/2 cup baby carrots
2 (3 ounce) cans condensed tomato soup
2 tablespoons lemon juice
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) package cream cheese
1 (8 ounce) package instant vanilla waf cream
1/8 teaspoon lemon zest
1/2 cup chopped pecans
2 tablespoons lemon juice
Heat outside of pan in approximately oven rack with 2 tablespoons butter or margarine. When toaster should be hot insert pan thermometer in bottom. Then stir in water by spoonful liquid. Remove from heat. Cover leavin and loosely tie with kitchen twine or aluminum foil. Set aside.
Gradually stir in carrots. Stir in tomato soup, lemon juice, spinach and cream cheese. Continue stirring with 1/8 teaspoon lemon zest and pecans.
Stir in lemon juice and pulled lemon peel. Pour into open pan. Chill in refrigerator. Serve chilled.