9-inch pie shell, baked
1 (15 1/2-oz.) can pineapple tidbits
8 oz. cream cheese, soft
1/2 c. apricot preserves
1 c. strawberries, halved

Drain pineapple, keeping juice. Beat 3 tablespoons of pineapple juice, cheese and 1/4 cup preserves until smooth and blended. Pour into shell. Arrange fruits on top. In a saucepan, mix remaining preserves and 1 teaspoon of pineapple juice. Heat on low until it starts to boil. Pour over fruit. Chill. Makes 8 servings.