1 (#2) can crushed pineapple
1/2 c. sugar
2 sm. boxes apricot Jello
1 (8 oz.) pkg. soft Philadelphia cream cheese
1 c. chopped celery
1 c. chopped nuts
1 lg. can Carnation milk

Boil pineapple and 1/2 cup sugar until sugar is dissolved. Add Jello and mix well. Stir in cream cheese. Let stand until cool. Add celery and nuts. Chill in refrigerator. Whip Carnation milk that has been thoroughly chilled in ice cube tray, until it peaks. Add to above mixture and let set.