20 oz. can crushed pineapple with juice
2/3 c. sugar
1 box lemon Jell-O
8 oz. cream cheese
1 c. apple, chopped (with peeling)
1 c. chopped pecans
1 c. finely chopped celery
1 container Cool Whip (for topping)

Boil 3 minutes together the pineapple, juice and 2/3 cup sugar. After 3 minutes, into mixture mix lemon Jell-O and cream cheese. Beat. Cool to lukewarm. Add apple, pecans and celery. Can be fixed in a flat dish (square) or in round bowl to spoon when served. Before serving, top with Cool Whip.