1 can crushed pineapple 8 oz. cream cheese, softened 5 tablespoons milk 1/2 cup sugar 8 oz. Cool Whip 3 oz pkg. apricot jello
Heat pineapple to boiling; add sugar and dry jello. Stir until dissolved. Cool. Blend cream cheese with milk. Add cream cheese mixture; stir in Cool Whip. Pour into a 9 x 13 greased pan. Chill for 8 hours.
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