1 (16 oz.) can crushed pineapple
1/2 c. sugar
1 (6 oz.) box orange or lemon gelatin
1 (8 oz.) pkg. cream cheese, softened
1 c. chopped pecans
1 c. shredded carrots
2 c. apricot nectar
1 (8 oz.) carton Cool Whip, thawed

Bring pineapple with juice and sugar to a boil. Add the gelatin and stir to dissolve. Cool. Blend in softened cream cheese, then add all the remaining ingredients. Chill until set. Makes 15 servings in a 9x13 inch pan.