1 env. Knox gelatin
1/2 c. cold water
1 (20 oz.) can crushed pineapple (I use pineapple in its own juice)
1/2 c. sugar
1 1/2 c. grated carrots
1 c. pecans, chopped
1 (8 oz.) cream cheese, diced (I use neufchatel to reduce fat content)
1 (8 oz.) Cool Whip

Dissolve gelatin in cold water. Cook pineapple and sugar until it boils; remove from heat and stir in gelatin mix. Add diced cream cheese and stir occasionally. (With a fork I mash the cream cheese in the warm mixture, so there are no lumps.)

To cooled mixture, add carrots and pecans. Blend in Cool Whip. Chill several hours, preferably overnight.