1 (6 oz.) pkg. lemon Jello
2 c. boiling water
1 (8 oz.) Philadelphia cream cheese
1 (16 oz.) can crushed pineapple (do not drain)
1 c. chopped nuts (optional)
1/4 c. chopped celery
1 lg. carrot, shredded (3/4 c.)

Dissolve Jello in boiling water. Add cream cheese, stirring until cheese is melted. Add pineapple, celery, carrot and nuts. Mix well and chill. Pour into mold.