Apricot Pecan Salad - cooking recipe

Ingredients

1 (8 oz.) can crushed pineapple
1 (3 oz.) box apricot Jell-O
1 (8 oz.) pkg. light cream cheese
1 (4 1/2 oz.) jar apricot baby food
1/2 c. pecans, divided
1 (8 oz.) container Cool Whip

Preparation

Place pineapple, including juice, in a 4-cup glass measure. Microwave on High until bubbly hot, 2 to 2 1/2 minutes.
Stir in gelatin until dissolved.
Cut cream cheese into large chunks and add to pineapple mixture.
Stir midway through cooking, then microwave on Medium (50%) until cheese is completely softened to blend into mixture, 2 to 2 1/2 minutes.
Stir in apricots.
Cool to room temperature.
Fold in 1/4 cup nuts and Cool Whip.
Pour into an 8-inch square dish.
Sprinkle remaining nuts on top as garnish. Refrigerate until set.
Makes 6 servings.