1 (3 oz.) raspberry or lemon Jello
1 c. boiling water
1 (20 oz.) can crushed pineapple
4 or 5 carrots (scraped)

Dissolve Jello gelatin. Add pineapple with juice (mix well). Put carrots through food grinder (small disc). Add carrots to gelatin and pineapple. Mix well. Pour into a 1 quart mold. Chill until firm, then ummold.