Apricot Salad

Ingredients

• (6 ounce) packageapricot flavored Jell-O® mix
• 2/3 cup white sugar
• 2/3 cup water
• (4 ounce) jarsapricot baby food
• (20 ounce) can crushed pineapple with juice
• (8 ounce) packagecream cheese, softened
• (14 ounce) can sweetened condensed milk
• 1/3 cup chopped pecans
• (8 ounce) containerfrozen whipped topping, thawed

Instructions

1. In a small saucepan, combine gelatin, sugar and water. Bring to a boil and mix until dissolved. Remove from heat, add baby food and pineapple with juice. Stir, set aside to cool for 10 minutes.
2. In a small bowl, combine the cream cheese and sweetened condensed milk, mix together until smooth. Pour into fruit mixture and whisk together.
3. Stir in pecans and pour into a 9x13 inch pan. Refrigerate until chilled. Top with thawed whipped topping if desired. Sprinkle with pecans to decorate and cut into squares.