Apricot Salad - cooking recipe

Ingredients

1 large (6 oz.) box jello
1 (8 oz.) pkg. cream cheese
1 large can crushed pineapple, drained
1 large (12 oz.) container Cool Whip

Preparation

Mix jello as directed on box. Refrigerate until set. When set, add cream cheese and beat with mixer until smooth.
Fold in crushed pineapple and Cool Whip. Mix and pour in large pan. Cover with ground nuts. Put in refrigerator to set.