Creamy Carrot-Nut Salad
|Orange gelatin||6 Ounce (1 Package)|
|Boiling water||2 Cup (32 tbs)|
|Commercial sour cream||8 Ounce|
|Canned crushed pineapple||15 1⁄4 Ounce (In Juice, Undrained)|
|Shredded carrots||2 Cup (32 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Dissolve gelatin in boiling water, add sour cream, and stir until well blended.
Stir in pineapple, carrots, pecans, and salt.
Spoon into a lightly oiled 6-cup mold or individual molds.
Cover and chill until firm.
Garnish with remaining ingredients, if desired.