Pineapple Salad - cooking recipe

Ingredients

3 oz. apricot Jell-O
2 (8 oz.) pkg. cream cheese
10 Tbsp. milk
1 (No. 2) can crushed pineapple and juice
1/2 c. sugar
1 pkg. Knox gelatine
2 (12 oz.) cartons Cool Whip

Preparation

Cream milk and cream cheese.
Dissolve gelatine and Jell-O in 1/4 cup cold water.
Add sugar to can of pineapple and bring to a boil.
Remove from heat and add Jell-O and gelatine mixture.
Mix well.
Add cream cheese mix to pineapple mixture.
Place mixture in very large container.
Fold in Cool Whip.
Spoon into large Bundt pan.
Chill.
To serve, remove from pan and slice.