1 (3 oz.) pkg. lemon Jello
2 c. miniature marshmallows
1 (3 oz.) pkg. cream cheese, softened
1/2 c. grated carrots
1/2 c. nut meats
1 c. whipped ream
1 c. crushed pineapple

Drain pineapple, add enough water to the juice to make 2 cups, bring to a boil. Dissolve Jello, marshmallows and cheese in the liquid. Chill until almost set, then fold in the rest of the ingredients. Pour into a 9 x 13 inch pan. Chill overnight. Serves 12.