2 (3 oz.) pkgs. apricot Jello
2/3 c. sugar
2/3 c. water
2 (4 3/4 oz.) jars apricot baby food
1 (20 oz.) can crushed pineapple, undrained
1 can sweetened condensed milk
1 (8 oz.) cream cheese, softened
2/3 c. nuts, chopped

Combine Jello, sugar and water in saucepan and bring to boil. Stir until dissolved. Remove from heat and stir in fruit and baby food; set aside to cool.

Combine milk and cream cheese and beat until smooth; stir in Jello mixture. Fold in nuts. Rub a 9-cup mold with mayonnaise and pour in salad. Refrigerate several hours before serving.