Apricot Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. apricot Jell-O
1 (8 oz.) pkg. cream cheese
1 (20 oz.) can crushed pineapple
1 c. cold water
1/2 c. granulated sugar
1 (8 oz.) container Cool Whip
1 c. nuts (optional)

Preparation

Mix sugar, water and pineapple (not drained).
Cook over low heat and simmer a few minutes until it boils.
Add Jell-O.
Remove from heat.
Soften cream cheese; cut into small pieces.
Whip cream cheese into Jell-O mixture.
Add another cup of cold water to mixture while beating in cream cheese.
Place in refrigerator until it begins to congeal.
Fold in Cool Whip.
Pour into shallow 9 x 13-inch dish.
Best if left in refrigerator overnight.
This recipe may be halved.