1 (6 oz.) apricot Jello
1 (20 oz.) crushed pineapple, undrained
2 c. water
8 oz. cream cheese
1/4 c. sugar
1 junior size apricot baby food
8 oz. whipped topping

Dissolve Jello in boiling water. Add crushed pineapple and let set until it begins to jell. Beat cream cheese and sugar together well. Add apricot baby food to the cream cheese mixture and beat together, then add the Jello mixture and beat well again. Fold in the whipped topping and pour into a 9 x 13 pan or 2 molds.