In a medium saucepan, combine the orange or apricot flavored gelatin mix, granulated sugar, and water. Heat the mixture over medium heat, stirring constantly, until it comes to a boil and the gelatin and sugar are completely dissolved. Remove from heat once fully dissolved.

Add the apricot mixed fruit baby food and the entire can of crushed pineapple with its juice to the warm gelatin mixture. Stir well to combine, then set the mixture aside and let it cool for about 10 minutes. Allowing the mixture to cool at this stage prevents the cream cheese from curdling when it's added in the next step.

While the gelatin mixture cools, combine the softened cream cheese and sweetened condensed milk in a medium bowl. Whisk or beat until the mixture is completely smooth with no lumps remaining. Then, gently stir the cream cheese mixture into the cooled gelatin-fruit mixture from Step 2 until fully blended. Make sure the jello mixture isn't too hot, so everything combines smoothly.

Stir in the pecan pieces to the gelatin and cream mixture from Step 3. Pour the entire mixture into a 9x13 inch dish, spreading it out evenly. Refrigerate for several hours, or until fully set and firm. I find letting it chill overnight gives the best texture.

Once the gelatin dessert is completely set, spread the thawed whipped topping evenly over the surface. Sprinkle extra chopped pecans on top for garnish, if desired. Slice and serve chilled. For a more festive look, I like to add some extra chopped pecans just before serving.