1 lg. can crushed pineapple (and liquid)
2 sm. pkgs. apricot Jello
1 (8 oz.) pkg. cream cheese, softened
1 c. celery, finely chopped or 1/2 tsp. celery salt
1 sm. bag walnuts, finely chopped
1 lg. bowl Cool Whip

Mix pineapple and Jello with 1 cup water and cook 10 minutes. Let cool 1 hour. Add cream cheese, mix with fork. Add celery. Top with Cool Whip and walnuts.