Creamy Apricot Salad

    Ingredients

    1 6-oz. package apricot gelatin
    1 No. 2 can crushed pineapple
    3/4 cup sugar
    1 cup apricot puree or 2 small jars strained baby
    food apricots
    1 8-oz. package cream cheese, softened
    1 lg. can evaporated milk
    2/3 cup finely chopped nuts

    Directions

    Combine gelatin and pineapple in saucepan;
    bring to boiling point.  Add sugar, apricot puree
    and cream cheese; simmer until cream cheese
    melts, stirring constantly.  Remove from heat to
    cool.  Chill until partially congealed.  
    Chill milk in freezer tray until icy crystals form
    around edge.  Whip until stiff peaks form.  Fold
    into apricot mixture; pour into 9 x 13-inch pan.  
    Chill until firm.  Sprinkle nuts over top.
    Makes 18 servings.