Pineapple Apricot Dessert - cooking recipe

Ingredients

2 (3 oz.) pkg. pineapple jello
1 (7 1/2 oz.) can undrained crushed pineapple
2/3 c. sugar
2 jars apricot-tapioca baby food
2 (3 oz.) pkg. cream cheese
1 large can evaporated milk, chilled
1 tsp. lemon juice
1/3 to 1/2 c. chopped walnuts

Preparation

Combine jello and undrained pineapple in saucepan.
Heat, stirring constantly, until it reaches the simmering point.
Add sugar, apricot baby food and cream cheese.
Chill until mixture mounds from the spoon.
Whip chilled milk; blend in lemon juice. Beat until stiff.
Fold into pineapple mixture.
Turn into lightly buttered 9 x 13-inch pan.
Top with nuts.