6 oz. box apricot Jell-O
1 c. boiling water
1/2 c. sugar
20 oz. can crushed pineapple in own juice
8 oz. Philadelphia cream cheese, softened
1 tbsp. milk
8 oz. Cool Whip

Add boiling water to Jell-O. Stir until dissolved in large bowl. Add sugar and crushed pineapple. Freeze until it begins to thicken.

Mix with mixer until smooth the cream cheese, milk and Cool Whip. Add to slightly thickened Jell-O and beat with mixer until well mixed. Pour in 9 x 13 dish and refrigerate.