Jan's Apricot Jello Mold

I could eat the whole thing myself.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1 (3 ounce) package apricot gelatin
• 1⁄3 cup sugar
• 1 (20 ounce) can crushed pineapple
• 1 (8 ounce)  cream cheese
• 1 (6 ounce) jar  junior size gerber  apricot with tapioca baby food
• 1 (12 ounce) container Cool Whip

Directions

1. Bring Cream Cheese to room temperature.
2. Heat jello, sugar and crushed pineapple with juice and stir until the sugar dissolves.
3. Set aside to cool completely.
4. Cream the cheese and apricot baby food together, and when jello mix is completely cool, mix it into the cheese/baby food mixture.
5. When blended, fold in the cool whip with a spoon.
6. Turn into a 1 1/2 quart mold and refrigerate until set.