2 (3 oz.) pkg. apricot Jello
2/3 c. sugar
2/3 c. water
2 (4 3/4 oz.) jar apricot baby food
1 (20 oz.) can crushed pineapple, undrained
1 (8 oz.) pkg. cream cheese, softened
1 1/2 c. chopped pecans

Combine Jello, sugar and water in small pan; bring to boil, stirring to dissolve sugar and Jello. Remove from heat and stir in fruit. Set aside to cool.

Combine milk and cheese, beating until smooth. Stir in Jello mixture and then nuts. Pour into 9 cup mold and chill until firm. Yields 20 servings.