Apricot Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. apricot jello
2/3 c. boiling water
1 (8 oz.) cream cheese, softened
1 (15 oz.) can crushed pineapple, undrained
2 (7 3/4 oz.) apricot baby food
1 (8 oz.) frozen whipped topping, thawed

Preparation

Dissolve gelatin in boiling water; cool slightly and set aside.
Beat cream cheese until smooth; gradually add gelatin. Beat well.
Stir in pineapple and baby food; fold in whipped topping.
Pour in 12 x 8 x 2-inch dish; cover and chill until firm.