Apricot Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. apricot or peach jello
2/3 c. sugar
2 (4 1/2 oz.) jars apricot baby food
2/3 c. water
1 (20 oz.) can crushed pineapple (undrained)
1 (8 oz.) cream cheese
1 can Eagle Brand milk
1/2 c. chopped nuts (pecans; optional)

Preparation

Combine jello, sugar and water in saucepan.
Bring to a boil. Dissolve sugar and jello.
Remove from heat.
Stir in fruit and set aside to cool.
Combine cream cheese and milk; stir in jello and mix.
Add nuts.
Pour into 13 x 9-inch dish and refrigerate. Top with Cool Whip.