INGREDIENTS:

• 1 (6 oz. pkg. apricot jello)
• 1 no. 2 can crushed pineapple
• 1 cup water
• 1 (8 oz.) pkg. cream cheese
• 1 large can apricots
• 1 large cool whip or one cup whipping cream whipped
• 1 cup nuts, chopped (optional)

DIRECTIONS:

1. Cook jello, pineapple and water for ten minutes and cool.
2. Mix cream cheese with enough juice from the apricots to make it soft and creamy.
3. Drain and quarter apricots.
4. Mix all ingredients together. 
5. Put in large mold or 9 x 13 pan.
6. Let set overnight.

Serves 15.