1 (8 oz.) cream cheese
1 lg. apricot Jello
1/2 c. sugar
2/3 c. cold water
1 can crushed pineapple with juice
2 jars apricot baby food
1 (8 oz.) Cool Whip

Boil Jello in water and sugar. Add cream cheese to hot Jello; beat for 10 minutes. Add crushed pineapple and juice. Add jars apricot baby food. Fold in Cool Whip. Put in serving dish and refrigerate until set.