Apricot Salad - cooking recipe

Ingredients

1 (6 oz.) box apricot jello
1 c. water
1 (No. 2) can crushed pineapple (20 oz.)
1 (8 oz.) pkg. cream cheese
1 (16 oz.) can apricots, chopped
1 (8 oz.) Cool Whip or 1 c. whipping cream
1 c. nuts, chopped (optional)

Preparation

Cook jello, pineapple and water together 10 minutes; cool. Mix cream cheese with enough juice from apricots to make it soft and creamy.
Drain and chop apricots.
Mix all ingredients; pour in a large mold or a 13 x 9-inch pan.
Let set overnight.
Serves 15.