Creamy Apricot Gelatin Mold - cooking recipe

Ingredients

1 (3 ounce) package apricot gelatin
1/3 cup sugar
1 (20 ounce) can crushed pineapple, undrained
1 (8 ounce) package cream cheese, room temperature
1 (6 ounce) jar gerbers apricot baby food
1 (12 ounce) container Cool Whip

Preparation

Heat together jello, sugar, and pineapple with it's juice, stirring until sugar and gelatin are dissolved. Set aside to cool completely.
Cream the cheese and baby food together. When the gelatin mixture has completely cooled, mix it with the cream cheese mixture with a spoon. When blended, fold in the Cool Whip.
Turn into a 1 1/2 quart mold and refrigerate until set.