1 (6 oz.) pkg. apricot Jello (or lemon or peach)
1 (20 oz.) can crushed pineapple with juice
1 (8 oz.) pkg. cream cheese
1 jar junior size apricot baby food with tapioca
1/4 c. sugar
1 c. walnuts
1 (8 oz.) container Cool Whip

Combine Jello and pineapple; bring to a boil. Cook 5 minutes, stirring while boiling over low heat. Set aside and cool.

Beat together cream cheese, apricot baby food, and sugar. Add to Jello with walnuts. Fold in Cool Whip last. Chill.