2 (3 oz.) boxes apricot Jello
1 c. boiling water
1 (20 oz.) can crushed pineapple (do not drain)
1 (8 oz.) cream cheese
3/4 c. sugar
1 jar Junior baby food apricot sauce
1 (8 oz.) Cool Whip

Dissolve Jello in boiling water. Add crushed pineapple with juice to Jello. Let thicken slightly. When thickened beat cream cheese, then add sugar and apricot sauce to cream cheese. Add this to the Jello mixture. Fold in Cool Whip. Let chill until firm. Makes a large salad.