1 (3 oz.) pkg. apricot gelatin
1/3 c. sugar
1 (20 oz.) can crushed pineapple, not drained
1 (8 oz.) pkg. cream cheese, room temperature
1 junior size Gerber apricot baby food

Heat gelatin, sugar, crushed pineapple and juice together, stirring until sugar and gelatin are dissolved. Set aside to cool completely.

Cream the cheese and apricots with tapioca baby food together. When gelatin mixture is completely cool mix with the cream cheese with a spoon. When blended, fold in Cool Whip. Turn into a 1 1/2 quart mold and place in refrigerate until set. Unmold onto lettuce leaves. You can fill the center with canned apricots or use as a garnish.

Can be doubled to serve 20.