20 oz. can crushed pineapple, drained
1/2 c. sugar
6 oz. pkg. apricot Jello
8 oz. cream cheese
1 c. ice water
1 c. celery, finely chopped
1 1/2 oz. env. Dream Whip
1/2 c. coarsely chopped nuts

Heat pineapple and sugar to boiling in heavy pan; add apricot Jello. Break cream cheese into pieces and add to hot Jello; beat until dissolved. Add ice water; chill until thickened, but not set. Fold in celery and whipped Dream Whip. Pour into 9"x13" pan; chill until firm. Garnish with nuts. Yield: 16 to 20 servings.