1 lg. pkg. apricot Jello
1 lg. can crushed pineapple, undrained
1/2 c. sugar
2 sm. jars apricot baby food
1 (8 oz.) brick cream cheese
1 (13 oz.) can evaporated milk, chilled
2/3 c. chopped nuts or wheat germ
1 tsp. vanilla

Mix dry Jello with pineapple in saucepan and heat to simmer. Add sugar, baby food, and cream cheese. Continue heating until cream cheese melts (beat with mixer if necessary to creamy consistency). Pour into bowl and chill in freezer until mounds form. Whip evaporated milk and vanilla until peaks form. Fold into apricot mixture and pour into 9 x 13 inch pan. Sprinkle with nuts and chill to gel.