1 (20 oz.) can crushed pineapple
1 lg. can apricots, chopped
1 1/2 c. apricot nectar
1/2 c. water
2 (3 oz.) pkgs. apricot Jello

Drain fruit and reserve 1 cup juice (mostly pineapple). Heat nectar and water to boiling; add Jello and stir well. Add 1 cup juice to Jello. Add fruit; chill to set.

Topping:

1 c. sour cream
1/2 c. sugar
1 (8 oz.) pkg. cream cheese

Blend sour cream, sugar and softened cream cheese. Spread over top of Apricot salad.

Submitted by: Jill