Apricot Salad - cooking recipe

Ingredients

1 can drained apricots (16 oz.)
1 can crushed pineapple (8 oz.)
1/2 c. lemon juice
1/2 c. sugar
1 large or 2 small boxes lemon jello
3/4 small brick mild Cheddar cheese, grated
1 c. Cool Whip
1 c. chopped pecans

Preparation

Place apricots, pineapple, lemon juice and sugar in blender; blend and put in pan.
Bring to boil.
Add jello.
Put aside and cool.
When cool, add cheese.
Place in refrigerator until liverly.
Take out and whip.
Add Cool Whip and pecans.