Apricot Cream Cheese Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. apricot jello
1 large can undrained crushed pineapple
3/4 c. sugar
2/3 c. nuts, finely chopped
2 small jars strained apricot baby food
1 (8 oz.) pkg. cream cheese
1 large can evaporated milk, chilled

Preparation

Combine jello and pineapple.
Heat until mixture simmers. Add sugar, apricots and softened cream cheese.
Continue heating, stirring occasionally, until cheese melts.
Remove from heat; chill until mixture mounds when dropped from spoon.
Whip chilled evaporated milk until stiff peaks form; fold into apricot mixture. Pour into a 9 x 13-inch pan.
Chill until firm.
Top with chopped nuts.
Serves 15.