Apricot Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. apricot jello
1 (No. 2) can crushed pineapple
1 (8 oz.) cream cheese
1/4 c. sugar
1 junior size jar baby apricots
1 (9 oz.) Cool Whip

Preparation

Mix together in a saucepan the jello and crushed pineapple in natural juice.
Bring to a boil; simmer 3 minutes.
Cool completely.
Cream together the cream cheese, sugar and baby apricots.
Fold into cooled jello mixture and then fold in the Cool Whip.
Pour into a 9 x 13-inch pan or a jello mold.
Chill until firm.