Baby Apricot Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. dry orange Jell-O
1/4 c. sugar
1/4 c. chopped pecans
1 (8 1/2 oz.) can crushed pineapple
2 small jars apricots (baby food)
1 (8 oz.) pkg. cream cheese
1 small container whipped topping

Preparation

Partially freeze cream cheese for easier cutting.
Combine Jell-O and pineapple with juice in a saucepan and heat to simmering.
Add sugar and apricots and remove from heat.
Cool a little before adding cream cheese which has been cut in small squares.
Chill until slightly thickened.
Fold in topping.
Pour in a 9 x 13-inch dish and sprinkle with pecans.