2-3 pkgs. orange Jello
2 c. hot water
1 c. miniature marshmallows
1 (20 oz.) can crushed pineapple, drained
1 c. finely grated carrots
1/2 c. chopped walnuts
1 (8 oz.) pkg. cream cheese, softened
1/2 c. mayonnaise
2 c. Cool Whip

TOPPING:

1 c. Cool Whip
1/3 c. sour cream
1/3 c. mayonnaise

Dissolve Jello in hot water. Let cool. Add marshmallows. Beat the cream cheese and 1/2 cup mayonnaise. Fold in the 2 cups of Cool Whip, then carrots, pineapple and walnuts. Mix well and add to slightly congealed Jello and marshmallows. Pour into 9x13 pan. Chill.

Mix well all topping ingredients and spread on Jello after it has set. Sprinkle with shredded cheese. Cut in 24 pieces.