Ingredients:

• 1 8 oz. can crushed pineapple (undrained)
• 1 cup apricot nectar (1 small can)
• 1  3 oz. apricot flavored gelatin
• 1  8 oz. pkg cream cheese – softened
• 1 cup shredded carrots
• 1 cup pecans
• 1 small carton whipped topping, thawed

Directions:

• Combine pineapple and apricot nectar in a saucepan; bring to a boil.
• Add gelatin, stirring until it dissolves.
• Add cream cheese; stir until melted.
• Chill until the consistency of unbeaten egg white.
• Fold in shredded carrots, pecans and whipped topping.
• Pour into an oiled 5 cup mold, or 9” square dish.
• Chill until firm.
• top with ½ cup pecans – a few pecans on top are attractive.