1 (20 oz.) crushed pineapple
2 sm. pkg. apricot Jello
1/2 c. sugar
1 lg. pkg. cream cheese
1 jar jr. apricot baby food
1 (8 oz.) Cool Whip

Bring pineapple to a boil. Add apricot Jello. Stir until Jello is dissolved. Cream together sugar, cream cheese and baby food. Add cool Jello to cream cheese mixture. Fold in Cool Whip. Pour into 9 x 13 inch casserole to set.