Dreamy Apricot Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. apricot jello
2/3 c. sugar
2/3 c. water
1 (20 oz.) can crushed pineapple, undrained
1 (14 oz.) can Eagle Brand milk, chilled
1 (8 oz.) pkg. cream cheese, softened
2 small jars apricot baby food
1 1/2 c. chopped nuts

Preparation

Combine jello, sugar and water in a small saucepan and bring to a boil, stirring to dissolve completely.
Remove from heat and stir in pineapple; set aside to cool.
Combine Eagle Brand and cream cheese, blending until smooth.
Stir in jello mixture and baby food.
Add nuts.
Pour into 9-cup mold and chill until firm or can be put in a bowl.
Will keep well in refrigerator.