Apricot-Pineapple Molded Salad - cooking recipe

Ingredients

2 small pkg. apricot Jell-O
2 c. hot water
1/2 lb. cream cheese, softened
2 small cans crushed pineapple, drained
1 container Cool Whip

Preparation

Mix Jell-O and let set until slightly thickened.
Add crushed pineapple.
Beat together cream cheese and Cool Whip.
Fold Cool Whip mixture into the Jell-O.
Pour into a shallow baking dish (8 or 9-inch square pan).
Let set in refrigerator until firm.