Apricot Salad - cooking recipe

Ingredients

1 can crushed pineapple
1 (6 oz.) box apricot jello
1 c. sugar
8 oz. pkg. cream cheese, softened
12 oz. Cool Whip

Preparation

Heat crushed pineapple just to boil.
Stir in 6 ounce box of apricot jello.
Add sugar.
Blend well.
Let cool until partially set.
Add softened cream cheese. Fold in Cool Whip.
Put in a 9 x 13-inch pan and refrigerate.