Looks a bit different than the others. More Summer Jell-O Salads

From Mrs. W.E. Martin, Kosciusko, MS, The Mississippi Cookbook, compiled and edited by the Home Economics Division of the Mississippi Cooperative Extension Service (1972)

CARROT SALAD III

Serves 6 to 8

6-oz package lemon gelatin, dissolved in 2 C boiling water, cooled
8 oz cream cheese, softened
16-oz can crushed pineapple
1 C pecans, chopped
1 large carrot, scraped, shredded or grated

When cool, stir gelatin mixture thoroughly with cream cheese, add pineapple, pecans, and carrots, mix well, pour into a 5- or 6-cup mold, and chill until stiff.