1 (6 oz.) pkg. apricot Jello
1 (20 oz.) can crushed pineapple
1 (8 oz.) pkg. cream cheese
1 (9 oz.) carton Cool Whip

Dissolve Jello in 2 cups boiling water. Drain pineapple. Stir pineapple into Jello mixture. Refrigerate until partially set. Mix cream cheese until smooth (must be room temperature). When Jello is partially set, mix in cream cheese. Fold in Cool Whip. Put into mold. Chill at least 6 to 8 hours.