2 regular pkgs. apricot Jello
1 sm. can (8 1/4 oz.) crushed pineapple
1 (6 oz.) pkg. cream cheese
1 c. chopped celery
1 c. chopped pecans
1 sm. container Cool Whip

Mix Jello as directed and chill until thick. Combine pineapple, including juice with the cream cheese, blend until well mixed. Add celery and pecans. Fold in Cool Whip. Pour into oblong container and chill until firm.

Barnstompin' "Rebels"