1 lg. box Jello, dry (or 2 sm. boxes)
1 lg. can crushed pineappple
1 (8 oz.) pkg. cream cheese, softened
1 jar junior apricots
12 oz. Cool Whip
3/4 c. chopped walnuts

Combine Jello with pineapple and bring to boil for 5 minutes. Blend cream cheese with apricots and with Jello and pineapple mixture. Pour into 9 x 13 pan until cool and thickened (about 1/2 hour). Fold in Cool Whip and walnuts. Pour into 9 x 13 pan or mold.