1 box lemon jello
1 box lime jello
2 c. boiling water
4 oz. cream cheese (half 8-ounce cream cheese)
1/2 pkg. miniature marshmallows
1 1/2 c. cold water
1 to 1 1/2 c. grated carrots
1 sm. box whipping cream
1 (15 1/2 oz.) can crushed pineapple with juice
1 1/2 c. pecans

Dissolve jello in boiling water; add softened cream cheese and marshmallows, stirring until both are melted. (This takes a lot of stirring.) Add cold water and then add carrots. Chill for 15-20 minutes.

Whip cream until it holds a good peak. Whip all ingredients and add crushed pineapple with juice. Add pecans. Mix all ingredients with a spoon. Pour into 2 molds and chill.