Apricot Congealed Salad - cooking recipe

Ingredients

2 c. boiling water
6 oz. pkg. apricot gelatin
1/4 c. sugar
2 jars junior apricot baby food
14 oz. can Eagle Brand milk
20 oz. can crushed pineapple (undrained)
8 oz. pkg. cream cheese, softened to room temperature
1/2 c. pecans, chopped

Preparation

Dissolve gelatin and sugar in boiling water; cool (put in fridge to speed it up).
Add apricot baby food and pineapple (including juice).
Mix well.
Combine milk, cream cheese and nuts.
Mix until smooth.
Add to cooled gelatin mixture.
Pour into 9 x 13-inch pan or dish and chill to set.
If desired the mixture can be put in two 9 x 9-inch pans (or plastic containers with lids).
Serve one and freeze the other.
Keeps in freezer up to 6 months.