1 (3 oz.) pkg. apricot Jello
1 (15 1/2 oz.) crushed pineapple, do not drain
1/2 c. sugar
1 (8 oz.) pkg. cream cheese
1 (8 oz.) pkg. Cool Whip

Cook pineapple and sugar to full boil. Add dry Jello and let cool. Soften cream cheese and whip with 5 tablespoons milk. Add Cool Whip to cream cheese. Add cooled Jello mixture to cheese mixture. Chill for several hours or overnight. Garnish with chopped pecans.