Apricot Salad - cooking recipe

Ingredients

1 large apricot jello
1/2 c. sugar
2/3 c. water
1 (8 oz.) pkg. cream cheese, softened
1 jar apricot baby food
1 large can crushed pineapple (juice and all)
1 (8 oz.) carton Cool Whip
1 c. chopped pecans

Preparation

Mix jello, sugar and water until boiling.
Add cream cheese and beat 2 to 4 minutes until well blended.
Let stand 10 to 15 minutes until slightly thick.
Add baby food, pineapple and nuts. Fold in Cool Whip.
Pour into large mold.
Refrigerate overnight.