2 pkgs. apricot Jello
2/3 c. sugar
1 (8 oz.) pkg. cream cheese, softened
1 jar junior apricot tapioca baby food
2/3 c. water
1 lg. can crushed pineapple, drained
1 can apricots, cut up & drained
1 lg. carton Cool Whip, thawed

Use 1 1/2 cups chopped nuts. Mix in 1 cup and reserve 1/2 for top.

Bring Jello, sugar and water to boil then add soft cheese and cool. Add all ingredients to Cool Whip; mix well and pour into large casserole. May be frozen or use as a Jello salad. I like best frozen.