This is a GREAT recipe for parties and pot-lucks. I usually end up doubling it because it always gets eaten up.
1 - 3 oz. pkg. apricot jello
1/3 C sugar
1 - 20 oz. can crushed pineapple - not drained
1 - 8 oz. package cream cheese - room temperature
1 Jr. size jar apricot with tapioca baby food
1 - 16 oz. cool whip
Heat apricot jello, sugar and crushed pineapple in a pot over medium heat. Stir until sugar and jello disolve. Set aside and cool completely.
Cream the cream cheese and baby food together. When jello mixture is cool, mix with cream cheese mixture with a spoon. When blended, fold in cool whip. Place in refrigerator until set.
Have a peaceful and restful Sunday. God Bless!