Apricot Pineapple Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. apricot jello
1 c. water
1/2 c. sugar
1 (8 1/2 oz.) can crushed pineapple with juice
1 (8 oz.) pkg. cream cheese, softened
1 jar apricot baby food with tapioca
1 small container Cool Whip

Preparation

Mix jello and sugar with hot water.
Stir in cream cheese and baby food.
Stir in pineapple.
Fold in 8 ounces Cool Whip.
Put in 9 x 13-inch pan and keep in refrigerator.