2 (3 oz.) boxes apricot Jello
3 c. boiling water
1 (8 oz.) cream cheese
1/2 c. boiling water
1/2 c. diced celery
1 envelope Dream Whip
1/2 c. milk
1 (16 oz.) can crushed pineapple, drained

Dissolve both boxes of Jello with 3 cups of hot water. Refrigerate until starting to jell. Dissolve cream cheese in 1/2 cup hot water and add celery. Beat Dream Whip with 1/2 cup of milk until thick. Fold in cream cheese mixture, pineapple and Jello. Refrigerate overnight. This salad is very good with a chicken casserole.