1 lg. box apricot Jello
8 oz. cream cheese (softened)
1 lb. 4 oz. can crushed pineapple (do NOT drain)
1 qt. Cool Whip
1 can Pet evaporated milk

Boil pineapple. Add dry Jello to hot pineapple until dissolved. Beat in cream cheese. (The longer you beat this mixture the creamier the salad will be.) Pour into a small bowl and chill in freezer for 1/2 hour.

Beat the evaporated milk until stiff. Take apricot mix from freezer and fold in evaporated milk. Then fold in Cool Whip. Place Jello in a serving bowl or 9x13 pan. Refrigerate for 24 hours.