Apricot Jello Salad - cooking recipe

Ingredients

1 large or 2 small boxes apricot gelatin
1 (No. 2) can crushed pineapple with juice
3/4 c. sugar
1 (8 oz.) pkg. cream cheese
2 small jars apricot baby food
1 large can chilled evaporated milk
2/3 c. ground pecans

Preparation

Bring gelatin, pineapple, sugar and baby food to boil in medium saucepan.
Cool.
Beat cream cheese with mixer, then gradually add the gelatin mixture.
In separate bowl, whip the chilled evaporated milk until stiff.
Fold it into the gelatin and cream cheese mixture.
Place in an 8 1/2 x 11 1/2-inch pan. Sprinkle with ground pecans.
Serves 15 to 20 people.