1 sm. pkg. lemon Jello
3 oz. cream cheese
1/2 c. finely chopped celery
1/2 c. grated carrots
1 c. crushed pineapple, drained
1/2 c. chopped nuts
1 c. whipping cream

Dissolve Jello in 1 cup hot water. Dissolve cream cheese in Jello while hot. Beat a little to help dissolve. Cool.

When begins to congeal, add 1/2 cup finely chopped celery, 1/2 cup grated carrots, 1 cup crushed pineapple, drained, 1/2 cup chopped nuts, and 1 cup whipped cream. Put in oiled ring mold.