Apricot Salad - cooking recipe

Ingredients

1 (No. 2) can crushed pineapple
1 (6 oz.) box apricot jello
3/4 c. sugar
1 large (8 oz.) pkg. Philadelphia cream cheese
1 jar baby food apricots
1 (8 oz.) container whipped topping (Cool Whip), thawed

Preparation

Bring to boil the crushed pineapple and its juice.
Add the jello; simmer until the jello dissolves.
Cool mixture.
Cream together the cream cheese and the sugar.
Add the baby food apricots to the cream cheese-sugar mixture.
After the jello-pineapple mixture has slightly thickened, add the cream cheese-sugar mixture, then add the Cool Whip.
Pour into glass dish (8 x 13 x 2-inch).
Refrigerate until ready to serve.