1 #2 can crushed pineapple
1/2 c. sugar
2 (3 oz.) pkg. apricot Jello
1 (8 oz.) pkg. cream cheese
1 c. iced water
1/2 c. diced celery
1/2 c. chopped nuts
1 (8 oz.) carton Cool Whip

Mix crushed pineapple and sugar. Cook to a full boil. Add apricot Jello. Mix thoroughly and add softened cream cheese. Remove from heat and stir until cheese is completely dissolved. Add iced water. Let cool for few minutes. Then add celery and nuts to cooled mixture. Set in refrigerator until mixture starts to congeal. Fold in Cool Whip and finish congealing in refrigerator.