1 (#2) can crushed pineapple, undrained
3 oz. pkg. apricot Jello
8 oz. pkg. cream cheese
1/2 c. sugar
5 tbsp. milk
1 lg. container Cool Whip

Bring the sugar and pineapple to a boil. Add dry apricot Jello. Let cool until partially set. Whip together the 8 oz. cream cheese with the milk. Whip the cooled Jello mixture, then fold in the cheese mixture and the Cool Whip. Serves 12.