1 (20 oz.) can crushed pineapple (undrained)
2/3 c. sugar
1 (3 oz.) pkg. lemon jello
1 (8 oz.) pkg. cream cheese, softened
1 c. diced unpeeled apples
1/2 c. chopped nuts
1 c. chopped celery
1 c. whipped topping
lettuce leaves

In a saucepan, combine pineapple and sugar. Boil 3 minutes. Add jello; stir until dissolved. Add cream cheese and stir until mixture is thoroughly combined; cool. Fold in apples, nuts, celery and topping. Pour into a 9-inch square pan. Chill until firm. Cut in squares and serve on lettuce leaves.

Yield: 9 to 12 servings.