1 lg. pkg. orange Jello
2 c. boiling water
1 c. sour cream
13 1/2 oz. can crushed pineapple
2 c. finely grated carrots
1/2 c. walnuts or pecans, chopped

Dissolve Jello in boiling water. Gradually add Jello mixture to sour cream until well blended. Chill until mixture begins to set. Stir in pineapple, grated carrots and chopped nuts. Pour into lightly oiled 2 quart mold and chill about 4 hours. Serves 10 to 12.