1 (6 oz) package apricot jello

1 (20oz) can crushed pineapple and juice

2/3 cup sugar

2/3 cup water

1 (14oz) can sweetened condensed milk, chilled

2 small jars apricot baby food

1 (8oz) package cream cheese, softened

1 & 1/2 cup chopped nuts

Combine and bring to boil jello, sugar and water. Stir to dissolve; remove from heat and add baby food and pineapple. Set aside to cool. Combine milk and sour cream cheese; mix with jello, fruit and nuts. Pour into a 9 cup mold. Serves about 20.

Recipe by Joyce Pulley

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