1 lg. apricot Jello
1 (8 oz.) pkg. Philadelphia cream cheese
1 sm. can crushed pineapple, don't drain
1/2 c. finely chopped celery
1 sm. pkg. (4 oz.) Cool Whip
2 c. water
1/2 c. chopped pecans

Mix Jello with 1 cup hot water. When Jello is dissolved, mash in cream cheese, add 1 cup cold water, pineapple and celery. Let set until it starts to thicken, then fold in Cool Whip and pecans. Return to refrigerator.