1 (6 oz.) pkg. apricot Jello
2 c. boiling water
1 (8 oz.) pkg. cream cheese
1 (9 oz.) container Cool Whip
1 (20 oz.) can crushed pineapple, save juice

Dissolve Jello in boiling water and stir in pineapple without juice. Let set until firm. Blend pineapple juice with cream cheese in blender. Mix into set Jello and fold in Cool Whip. Mix altogether and then refrigerate.

Greasing the inside of the cup before measuring molasses, honey or syrup will prevent sticking and will make it easier to wash the cup.