Summer Salad - cooking recipe

Ingredients

1 (8 oz.) pkg. cream cheese, softened
1 pkg. lemon jello
1 pkg. orange jello
1 large can crushed pineapple
4 carrots, grated
2 c. boiling water
1 c. chopped nuts (optional)
2 c. chopped celery

Preparation

Mix jello and cream cheese thoroughly.
Gradually add boiling water, stirring constantly, until well mixed with no lumps.
Add other ingredients.
Pour into 13 1/2 x 8 3/4 x 1 1/2-inch Pyrex dish.
Chill until firm.
Serve on crisp lettuce with dollop of mayonnaise.
Serves 10 to 12.