1 8 ounce can crushed pineapple, undrained
1 cup apricot nectar
1 3 ounce package apricot flavored gelatin
1 8 ounce package cream cheese, cubed and softened
1 cup shredded carrots
1 cup chopped pecans
1 cup frozen whipped topping, thawed
Combine pineapple and apricot nectar in a saucepan; bring to a boil. Add gelatin, stirring until gelatin dissolves. Add cream cheese; stir until melted. Chill until the consistency of unbeaten egg white. Fold in carrots, pecans, and whipped topping. Pour into an oiled 5 cup mold or 9 inch square dish. Chill until firm. Serves 9 to 10.
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