Heavenly Apricot Dessert - cooking recipe

Ingredients

1 (6 oz.) box apricot jello
2 c. boiling water
1/2 c. sugar
8 oz. cream cheese, softened
3 jars strained baby food apricots (4 1/2 oz. size)
16 oz. can crushed pineapple with juice
4 c. Cool Whip

Preparation

Dissolve jello and sugar in boiling water.
Chill until slightly thickened.
Cream together the cream cheese and baby food apricots.
Beat in crushed pineapple with juice.
Add Cool Whip. Beat until blended well.
With spoon, stir gelatin mixture into cream cheese mixture.
Pour in 9 x 13-inch pan and refrigerate until firm.