1 lg. pkg. apricot Jello
2/3 c. water
2/3 c. sugar
1 (8 oz.) pkg. cream cheese
2 jars baby food (strained apricots)
1 (# 2) can crushed pineapple
1 lg. can evaporated milk

Bring Jello, water, sugar to a boil. Remove from heat. Dissolve in about 8 ounces cream cheese that has been at room temperature. Add 2 jars baby food (strained apricots). Add 1 (#2) can crushed pineapple with juice. Set aside to cool. Whip 1 large can evaporated milk. Fold into cooled Jello. Put in 13 x 9 inch pan or mold and chill.