Apricot Salad - cooking recipe

Ingredients

2 small apricot jello (can substitute peach jello)
2/3 c. sugar
2/3 c. water
8 oz. cream cheese, softened
1 large jar apricot baby food
1 large can crushed pineapple, drained
1 large (9 oz.) Cool Whip
3/4 c. chopped pecans

Preparation

Combine first 3 ingredients in saucepan.
Stir until it comes to a boil.
Cool slightly.
Soften cream cheese and whip with a fork; add baby food, drained pineapple and nuts.
Mix well and fold in Cool Whip.
Pour into mold.
Refrigerate before serving.