Apricot Pecan Salad - cooking recipe

Ingredients

1 (8 oz.) can crushed pineapple
1 (3 oz. size) pkg. apricot jello
1 (8 oz.) pkg. cream cheese
1 (4 1/2 oz.) jar apricot baby food
1/2 c. pecans, divided
1 1/2 c. Cool Whip

Preparation

Place pineapple, including juice, in a 4 cup measure.
Heat on high in microwave for 3 minutes or until bubbly hot.
Stir in jello until dissolved. Cut cream cheese in large chunks.
Add to pineapple mixture.
Microwave on medium until cream cheese is completely softened, stirring halfway through. Stir in apricots. Cool to room temperature.
Fold in 1/4 cup nuts and Cool Whip together.
Pour into 8-inch square dish.
Sprinkle with remaining nuts. Refrigerate until set.