1 (3 oz.) box apricot Jello
1/2 c. sugar
1 (20 oz.) can crushed pineapple and juice
1 (8 oz.) cream cheese
1 junior size jar Gerber's apricot with tapioca
1 (8 oz.) Cool Whip

Heat Jello, sugar and pineapple with juice together. Set aside to cool completely. Cream the room temperature cheese and the apricots. When Jello mixture is cool, mix with the cheese mixture, when blended fold in the Cool Whip. Turn into a 1 1/2 quart mold or 8 inch square cake pan. Refrigerate several hours.