Apricot Salad - cooking recipe

Ingredients

1 family size apricot jello (1 large or 2 small)
2/3 c. sugar
2/3 c. water
1 (8 oz.) cream cheese
2 small jars apricot baby food
1 (No. 2) can crushed pineapple
1 large can evaporated milk, chilled

Preparation

Mix jello, sugar and water in saucepan and bring to boil.
Add softened cream cheese and beat until almost dissolved.
Add apricot and pineapple and set aside to thicken.
Whip evaporated milk. Pour jello mixture in milk.
Pour in 9 x 13-inch Pyrex dish. Sprinkle with nuts. Congeal and cut in squares.