INSTRUCTIONSBoil pineapple. Add dry Jello to hot pineapple until dissolved. Beat in cream cheese. (The longer you beat this mixture the creamier the salad will be.) Pour into a small bowl and chill in freezer for 1/2 hour.

Beat the evaporated milk until stiff. Take apricot mix from freezer and fold in evaporated milk. Then fold in Cool Whip. Place Jello in a serving bowl or 9x13 pan. Refrigerate for 24 hours. The jello recipe is ready to serve...enjoy the jello !