Louise Wilson'S Apricot Salad - cooking recipe

Ingredients

2 small or 1 large box apricot jello
2 small jars strained apricot baby food
1 (No. 2) can crushed pineapple
1 small container prepared whipped topping
2/3 c. water
1/2 to 2/3 c. sugar
1 (8 oz.) pkg. cream cheese

Preparation

Heat first 3 ingredients until sugar and jello dissolve. Remove from heat and stir in cream cheese.
Add baby food and pineapple, undrained.
Set aside to cool.
Add whipped topping and pour into 13 x 9 x 2-inch dish to set.
Sprinkle with nuts, if desired.