1 pkg. lemon or orange Jello
1 c. hot water
1 c. pineapple syrup (reserved from crushed pineapple)
1 c. water
1 tsp. vinegar
1 c. grated raw carrots
2 1/2 c. crushed pineapple, drained (reserve syrup)
1/2 c. chopped pecans

Dissolve Jello in hot water; add pineapple, syrup, water and vinegar. Chill slightly; fold in carrots, pineapple, and nuts. Chill until firm.