1 (6 oz.) pkg. apricot gelatin
2 c. boiling water
1/2 c. sugar
1 (8 oz.) pkg. cream cheese
3 jars strained baby apricots
1 (16 oz.) can crushed pineapple with juice
4 c. dessert whipped topping

Dissolve gelatin and sugar in boiling water; chill until slightly thickened. Cream, soften cheese and strained apricots; beat in pineapple and juice; add whipped topping and beat until well blended. With spoon, stir gelatin into cream cheese mixture. Pour into 9x13x2 inch dish and refrigerate until firm.