1 (20 oz.) can crushed pineapple
2/3 c. sugar
2 (3 oz.) pkg. lemon jello
1 pkg. Knox gelatine
2 c. water
2 (8 oz.) cream cheese
2 c. diced apple (do not peel)
2 c. finely chopped celery
1 c. chopped pecans or English walnuts
2 c. whipped topping

Combine pineapple, sugar, jello, Knox gelatine and water; bring to a boil and boil one minute. Remove from heat; add cream cheese and stir until dissolved. Cool. When it starts to set, stir in apples, celery and nuts. Fold in whipping cream; let set several hours or overnight. Use a 9 x 13-inch pan.