1 lg. (20 oz.) crushed pineapple (undrained)
1 (8 oz.) cream cheese
1 lg. or 2 sm. pkg. apricot gelatin
1 jar junior apricot baby food
3/4 c. sugar
1 can evaporated milk
1/2 c. chopped nuts

Place can of evaporated milk in freezer in large bowl for an hour. Heat pineapple, cream cheese, gelatin, baby food and sugar to boiling.

Let stand until cool and syrupy. Whip milk and fold into gelatin mixture. Pour into glass 9 x 13 inch pan. Top with chopped nuts. Chill overnight. Serves 16 to 18.