1 (#2) can crushed pineapple
1 (8 oz.) pkg. cream cheese
1 c. ice water
Marshmallows (2 handfuls)
1/2 c. sugar
1 (6 oz.) pkg. apricot Jello
1 c. chopped pecans
1 lg. can evaporated milk, chilled and whipped

Heat pineapple and sugar to a boil. Add Jello and cream cheese. Set aside to cool. When cool add ice water, nuts, and marshmallows. Whip can of milk. Stir into other mixture. Put into a large Pyrex dish and refrigerate overnight or longer.