Ingredients

6 ounce Apricot Jell-O
4 ounce Cool Whip
8 ounce cream cheese, room temperature
2/3 cup sugar
1 (16-ounce) can pineapple, drained
2 junior size apricot tapioca pudding (baby food)
2/3 cup water

Method

Bring water and sugar to a boil and then add Jell-O.

Mix baby food and softened cream cheese together, use a hand beater. Then add well-drained pineapple. Gently fold into 1 pint (2 cups) Cool Whip. 

Pour into mold and refrigerate. 

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