Apricot Gelatin Salad

6 oz apricot or orange gelatin
2 C boiling water
20 oz crushed pineapple
8 oz cream cheese, soften
15 oz B & R Farms Dried Apricots, chopped
1/2 C walnuts, chopped
8 oz frozen whipped topping, thawed
Additional chopped walnuts, optional

In a bowl, dissolve gelatin in water. Drain pineapple reserving juice. Add pineapple to gelatin and set aside. In a mixing bowl, beat cream cheese and pineapple juice until smooth. Stir in gelatin mixture; chill until partially set, stirring occasionally. Stir in apricots and walnuts. Fold in whipped topping. Pour into 3” x 9” x 2” dish. Sprinkle with walnuts if desired. Chill until firm. Yield: 12-16 servings