1 (3 oz.) pkg. apricot jello
1 (No. 303) can fruit cocktail
1/2 c. chopped pecans
1 (3 oz.) pkg. cream cheese

Soften cheese to room temperature. Add jello, measuring 1 cup boiling water and add slowly to cheese and jello while mashing both together with a fork. Mix well.

Place in refrigerator and congeal until slightly firm. Add fruit cocktail and juice and nuts. Mix well. Place back in the refrigerator until completely congealed.