3 sm. apricot Jello pkgs.
2/3 c. water
8 oz. cream cheese
1 lg. can evaporated milk, chilled
2/3 c. sugar
1 lg. can crushed pineapple
2 sm. jars apricot baby food
1 1/2 c. chopped nuts

Bring water, sugar and Jello to a boil. Remove from heat and add cheese, apricot baby food and pineapple. Set aside to cool.

Beat chilled milk. Fold cold mixture into milk. Pour into large glass casserole dish. Sprinkle top with chopped nuts.

This salad may be made a day or two before serving and frozen. If frozen, remove a few minutes before serving. Serves 20.