1 (20 oz.) can crushed pineapple (undrained)
2/3 c. sugar
1 (3 oz.) pkg. lemon jello
1 (8 oz.) pkg. cream cheese, softened
1 c. finely diced unpeeled apples
1/2 to 1 c. chopped nuts
1 c. chopped celery
1 c. whipped topping
lettuce leaves

In a saucepan, combine pineapple and sugar. Bring to a boil and boil 3 minutes. Add jello; stir until dissolved. Add cream cheese; stir until mixture is thoroughly combined. Cool. Fold in apples, celery, nuts and whipped topping. Pour into a 9-inch square baking pan. Chill until firm. Cut into squares and serve on lettuce leaves.