2 (3 oz.) pkg. lemon Jello
2 1/2 c. boiling water
1 c. dairy sour cream
1 (13 1/4 oz.) can pineapple tidbits, undrained
1 1/2 c. carrots, grated
1 c. Cheddar cheese, shredded

In a bowl, pour boiling water over Jello; stir until dissolved. Stir in sour cream; beat until smooth. Add pineapple. Chill until partially set. Fold in carrots and cheese; turn into a 9-inch square pan. Chill until firm. Makes 6 servings.