1 (6 oz.) pkg. orange Jello
1 c. sour cream
2 c. boiling water
2 c. grated carrots
1 (14 oz.) can crushed pineapple, undrained
1/2 c. chopped pecans

Mix Jello and boiling water. Pour over sour cream and stir. Let begin to jell. Add carrots, pineapple and nuts. Refrigerate until jelled.