2 sm. or 1 lg. pkg. apricot Jello
1 (No. 2) can crushed pineapple with juice
3/4 c. sugar
1 junior size jar apricot baby food
1 (8 oz.) pkg. cream cheese

Simmer apricot Jello with pineapple, sugar, and baby food. Heat cream cheese slowly until melted. Add to Jello mixture. Cool and chill.

In large bowl, empty one medium (12 oz.) can milnot. Put bowl in freezer until ice crystals form on side of bowl. Beat until stiff. Fold in apricot mixture and blend well. Pour over graham crust or crust of your choice.

CRUST:

1 c. flour
1 stick butter
1/2 c. pecans

Mix well and press in bottom of 9x13 inch pan. Bake at 350 degrees for 15 minutes.