Apricot Salad - cooking recipe

Ingredients

1 (16 oz.) pkg. apricot jello
2/3 c. boiling water
1 (8 oz.) pkg. cream cheese
1 (15 oz.) can crushed pineapple (undrained)
2 small (7 3/4 oz.) jars apricot baby food
1 (8 oz.) carton frozen whipped topping

Preparation

Dissolve gelatin in boiling water.
Cool slightly; set aside. Beat the cream cheese until smooth.
Gradually add gelatin, beating well.
Stir in pineapple and baby food.
Fold in whipped topping.
Pour mixture into a 12 x 8 x 2-inch dish.
Cover; chill until firm.
To serve, cut into squares and serve on lettuce. Serves 12.