1 (3 oz.) pkg. apricot Jell-O
1 (3 oz.) pkg. cream cheese
1/2 c. chopped celery
1 (8 oz.) can crushed pineapple
1/4 c. sugar
1 (5 oz.) can evaporated milk, chilled
1/2 c. chopped pecans

Boil pineapple and sugar; remove from heat and stir in Jell-O. Add softened cream cheese and mix until smooth. Stir in celery and nuts. Whip evaporated milk and fold in. Refrigerate to congeal. Substitute about half of an 8 ounce tub of Cool Whip for evaporated milk.