1 (6 oz.) pkg. apricot jello
1/3 c. sugar
2/3 c. water
1 (8 oz.) cream cheese
1 (8 oz.) carton apricot yogurt
1 large jar apricot baby food
1 c. crushed pineapple, drained
1/2 c. pecans, chopped

Mix jello, sugar and water; heat until it boils. Cool. Beat together cheese and yogurt. Fold in baby food, pineapple and jello. Add pecans. Put in 1-quart mold or 6 x 10 pan.

Serves 12 to 14.