Categories: Salads 
      Yield: 10 servings 
  
      6 oz Apricot Jello 
      8 oz Cream cheese 
      1 c  Sugar 
      5 tb Milk 
      3 c  Water 
      8 oz Cool whip 
     16 oz Can crushed pineapple 
  
  Combine pineapple,water, sugar and bring to boil.  Add jello and blend 
  well. Put in large dish in refrigerator until set.  Cream cream 
  cheese at room temperature and milk and beat into jello mixture. Let 
  set again. Then blend cool whip into the mixture and let set again. 
  Make night before. Serves 10 - 12.