Apricot Salad - cooking recipe

Ingredients

2 3 oz. pkgs. of apricot gelatin
2/3 c. water
2/3 c. sugar
1 8 oz. pkg. Neufchatel cream cheese
4 4 oz. jars of apricot baby food
1 20 oz. can crushed pineapple
1 12 oz. can evaporated skim milk, refrigerated

Preparation

Refrigerate evaporated skim milk overnight.
Stir apricot gelatin in water and boil.
Let cool.
Whip the cold evaporated skim milk.
Cream sugar, Neufchatel cheese, apricot baby food, crushed pineapple and cooked gelatin.
Fold in whipped milk. Chill and serve.
Serves 28 (1/2 cup) servings.