1 (6 oz.) pkg. apricot Jello
2 c. boiling water
20 oz. can pineapple (drain & sauce juice)
1 (8 oz.) pkg. cream cheese
9 oz. Cool Whip

Dissolve Jello in water. Measure juice and add water to make one cup, add to Jello. Stir in pineapple. Cool until partially set. Cream cheese until smooth. When partially set, mix Jello, cheese, and fold in Cool Whip. Add nuts if desired.