2 (3 oz.) pkgs. apricot Jello
2 c. boiling water
1/2 c. sugar
20 oz. can crushed pineapple, drained
8 oz. softened cream cheese
9 oz. carton thawed Cool Whip

Dissolve the Jello in the boiling water and add the sugar. Stir thoroughly and add the crushed pineapple. Chill until partially set. Beat the cream cheese until soft and fold in the Cool Whip. Fold this mixture into the partially set Jello and add 1 cup chopped walnuts if desired. Pour into a mold and refrigerate until set.