Carrot Pineapple Salad

Preparation

1. Put a glass bowl and beaters of a hand mixer into the freezer to chill.
2. Pour 1 cup of the apricot nectar into a small saucepan and heat to a low boil. Place gelatin in a bowl and pour heated nectar into the gelatin and whisk to dissolve.
3. Pour remaining nectar and canned pineapple, including juice, into the gelatin mixture. Stir in carrots. Place in the refrigerator until partially set.
4. In a separate bowl, combine the cream cheese and sugar. Set aside.
5. Remove chilled glass bowl from the freezer and pour in the heavy whipping cream. Beat on high speed for 3-4 minutes to whip. Gently fold whipped cream into the cream cheese mixture.
6. Pour the cream cheese mixture into the partially set gelatin mixture and blend gently with a whisk or spoon.  Refrigerate for 3-4 hours.