1 (20 oz.) can crushed pineapple
1 (6 oz.) pkg. apricot gelatin
1 (8 oz.) cream cheese
1 c. diced celery
1 c. chopped pecans
1/2 pt. whipping cream (or 8 oz. Cool Whip)

Heat pineapple and gelatin to boiling no extra water needed. Let Jello set in refrigerator until slightly congealed. Add crumbled cream cheese and beat with electric beater. Add celery and pecans then fold in whipping cream and put in mold or 9 x 13 inch pan. Refrigerate until firm.