Apricot Nectar Salad - cooking recipe

Ingredients

1 (8 oz.) can crushed pineapple (undrained)
1 c. apricot nectar
1 (8 oz.) pkg. cream cheese, cubed and softened
1 (3 oz.) pkg. apricot gelatin
1 c. shredded carrots
1 c. chopped pecans
1 c. Cool Whip

Preparation

Combine pineapple and apricot nectar in a
saucepan; bring to a boil.
Add gelatin, stirring until dissolved.
Add cream cheese and stir until melted.
Chill until the consistency of unbeaten eggs.
Fold in carrots, pecans and Cool Whip.
Pour into an oiled 5 cup jello mold or 9-inch pan.