1 lg. pkg. apricot Jello
12 oz. can crushed pineapple
1 (8 oz.) pkg. cream cheese
9 oz. Cool Whip

Dissolve Jello in 2 cups hot water. Drain pineapple and put in Jello. Refrigerate. Cream cheese with pineapple juice. When Jello starts to thicken, combine with cream cheese and Cool Whip. Beat all until well mixed. Refrigerate overnight.