1 (6 oz.) pkg. apricot Jello
1 c. hot water
1 (20 oz.) can crushed pineapple with juice
1 (8 oz.) cream cheese
4 c. Cool Whip

Pour above ingredients into saucepan and 10 minutes. Add 1 (8 ounce) cream cheese, softened. Beat until mixed and pour all ingredients in 9 x 13 inch pan. Let sit until it started to gel in refrigerator (approximately 1 1/4 hours). Stir in 4 cups Cool Whip and smooth down. Put back into refrigerator. May add 1 cup chopped celery or nuts.