1 (3 oz.) pkg. apricot Jello
3/4 c. sugar
8 oz. carton Cool Whip
1 (8 oz.) can crushed pineapple
1 (8 oz.) pkg. cream cheese, softened
1 (7 oz.) jar junior apricot tapioca pudding (baby food)

Mix together apricot Jello, sugar and pineapple. Bring to a boil, cool. Mix cream cheese with pudding. Combine the 2 mixtures and fold in an 8 oz. package of Cool Whip. Pour into mold. Refrigerate. 9 servings.

Recipe can be doubled and put in a 9x13 inch pan to serve 12 to 15.