1 lg. pkg. apricot Jello
1 (20 oz.) crushed pineapple
1 (8 oz.) cream cheese
1 (8 oz.) Cool Whip
2 c. boiling water

In large bowl mix the Jello and water. Drain the pineapple, then put the pineapple in the Jello and refrigerate until firm, then beat cream cheese and pineapple juice together, then fold that into the Jello mixture, then fold the Cool Whip into it.

Can be put into any kind of Jello mold. Keep refrigerated.