Carrot-Pineapple-Nut Salad - cooking recipe

Ingredients

2 (3 oz.) or 1 (6 oz.) lemon gelatin
2 c. boiling water
1 (13 oz.) can crushed pineapple, undrained
3/4 c. sour cream
1/4 c. mayonnaise
1/2 c. golden raisins
2 c. carrots, finely shredded
1/2 c. nuts (pecans), chopped

Preparation

Pour boiling water over gelatin, stirring until dissolved. Add sour cream and mayonnaise and blend well.
Chill mixture until it begins to thicken slightly, then stir in remaining ingredients. Pour into 2-quart mold.
Refrigerate until firm.
Nice served on lettuce with additional nuts sprinkled on top.