1 lg pkg. apricot or orange Jello
2 c. boiling water
1 c. grated carrots
1/2 c. diced celery
1/2 c. chopped walnuts
8 oz. sour cream
8 oz. crushed pineapple

Add boiling water to Jello and dissolve. When Jello begins to gel only a little, add carrots, celery, walnuts, sour cream and crushed pineapple. Pour into mold and refrigerate until set.