1 (20 oz.) can crushed pineapple
1 (3 oz.) pkg. apricot Jello
1 (8 oz.) cream cheese, softened
1 lg. Cool Whip

Combine pineapple with juice into medium saucepan. Add dry Jello and bring to boil, stirring. Remove from heat and add chunks of cream cheese, stirring until soft. Pour into large mixing bowl. Place in refrigerator until sets up. Add Cool Whip and stir well before serving.