*Apricot Salad - cooking recipe

Ingredients

1 large pkg. apricot jello (6 oz.)
2/3 c. sugar
1 (8 oz.) pkg. cream cheese
2 jars Junior baby food apricots
1 (No. 2) can crushed pineapple (20 oz.)
1 tall can evaporated milk, chilled and whipped
2/3 c. water

Preparation

Dissolve jello in boiling water; add sugar.
Blend in the cream cheese with a fork.
Add can of crushed pineapple and apricot baby food.
Refrigerate.
Chill can of milk.
When jello starts to set, take milk out of the refrigerator and beat until stiff.
Fold partially set jello into cream.
Chopped nuts can be used for garnish.
This is a large salad; could fill a 2-quart mold or 2 (1-quart) molds.
Serves about 12.