1 (8 oz.) can crushed pineapple
1/2 c. sugar
2 (3 oz.) boxes apricot Jello
8 oz. cream cheese, softened
1 c. ice water
1 c. celery, finely chopped
1 c. pecans, finely chopped
1 (8 oz.) container Cool Whip

Mix pineapple with sugar. Bring to a full boil. Add apricot Jello, stirring well to mix. Mix softened cream cheese in hot mixture until dissolved. Add ice water and cool. Add celery and pecans. Pour into 9x13 inch casserole dish and refrigerate. When this starts to jell, fold in Cool Whip. Return to refrigerator to continue to congeal.