1-6 oz pkg orange jello
2 C boiling water
1 C sour cream
1-14 oz can crushed pineapple, undrained
4 carrots, grated
1/2 C chopped nuts

Dissolve jello in boiling water. Gradually add to sour cream, stirring until well blended. Chill until syrupy. Add pineapple, carrots and nuts. Pour into 2 quart mold and chill until firm. Serve on a bed of greens.

Garnish with carrot curls, walnut halves and carrot flowers, if desired.

Serves 8-10.