2 pkgs. (3 oz.) lemon Jello
2 c. hot water
1 1/2 c. cold water
2 grated carrots
1 (16 oz.) can crushed pineapple

Mix Jello with hot water. When dissolved, add cold water. Add carrots and drained pineapple. Pour into mold. Place maraschino cherries (cut in half) in mold. Chill until firm. Unmold and serve.