2 boxes apricot jello
1 c. boiling water
1 c. cold water
1 lg. can apricots, drained and mashed
1 1/2 c. apricot juice
1 c. drained crushed pineapple

Dissolve jello into 1 cup boiling water. Add 1 cup cold water. Pour into 9x13 pan. Add 1 large can of drained and mashed apricots, 1 1/2 cups apricot juice, and 1 cup drained crushed pineapple.

1 c. orange juice
1/2 c. sugar
2 tbsp. cornstarch
1 pkg. softened cream cheese

Mix cornstarch, sugar, and orange juice together and cook until it thickens. Cool and add to cream cheese. Spread on top of salad and let set in refrigerator.