1 lg. orange Jello
2 cans apricot nectar (24 oz. total)
1 lg. can crushed pineapple, drained

TOPPING:

8 oz. Cool Whip
3 oz. cream cheese, softened
1 jar marshmallow creme

Heat nectar until boiling and use as liquid for Jello. Add the pineapple and pour into a 13 x 9 inch glass pan and let set in refrigerator. Whip the cream cheese and Cool Whip together and add in the marshmallow creme. Spread the topping over the set Jello. Refrigerate several hours. Serves 10-12.