Apricot Salad

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.