Apricot Jello Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. apricot jello
1 (8 1/4 oz.) can crushed pineapple
1/2 c. sugar
1 jar Gerber junior food apricot with tapioca
1 (8 oz.) pkg. Philadelphia cream cheese, room temperature
1 (8 oz.) carton Cool Whip

Preparation

Heat pineapple (with juice), jello and sugar until jello is dissolved.
Set aside to cool.
Cream the cheese; add Gerber and blend.
When pineapple mixture is cool, add to cheese mixture. After completely blended, fold in the Cool Whip.
Pour into mold and chill or pour into oblong 10 x 6-inch pan.
Serves 12.