2 (6 oz.) boxes of orange Jello
1 lb. grated fresh carrots
1 (16 oz.) can crushed pineapple
4 c. boiling water

Dissolve jello in boiling water. Add carrots. Add crushed pineapple with juice. Mix well. Pour into a 9 x 13 cake pan. Chill 3 hours or overnight. Cut in squares. Serve on lettuce leaves with a spoon of mayonnaise on top.