Apricot Jello Salad

Directions

1. 1
   Bring gelatin, pineapple, sugar and baby food to boil in medium saucepan.
2. 2
   Cool.
3. 3
   Beat cream cheese with mixer, then gradually add the gelatin mixture.
4. 4
   In separate bowl, whip the chilled evaporated milk until stiff.
5. 5
   Fold it into the gelatin and cream cheese mixture.
6. 6
   Place in an 8 1/2 x 11 1/2-inch pan. Sprinkle with ground pecans.
7. 7
   Serves 15 to 20 people.