2 sm. pkgs. lemon Jello
2 c. liquid
1 lg. can crushed pineapple
2 lg. carrots, grated
1 (8 oz.) container sour cream

Strain pineapple, reserving liquid. Add water to pineapple juice to equal 2 cups of liquid. Boil liquid. Dissolve Jello in boiled liquid. Add remaining ingredients and pour into greased or oiled Jello mold.

Refrigerate 6-8 hours or until firm. This is a great accompaniment to ham and potato salad or any buffet.