Apricot Salad - cooking recipe

Ingredients

2 pkg. orange jello
2 pkg. cream cheese, softened (3 oz.)
2 cans peeled apricots (No. 2 size)
1 c. crushed pineapple, drained
1/3 c. chopped pecans

Preparation

Drain apricots, reserving juice.
Add enough water to apricot juice to make 4 cups.
Heat liquid.
Add jello and dissolve. Sieve apricots and add to jello. Let set.
Cream the softened cream cheese and add drained pineapple. Spread over firm jello. Sprinkle with chopped pecans.