1 lg. pkg. apricot Jello
1 lg. pkg. cream cheese
1 c. celery, diced
1 lg. container whipped topping, thawed
1 med. size can crushed pineapple
1 c. water
1/2 c. sugar
1 c. pecan pieces

Mix water, sugar and pineapple together and bring to a boil. Add Jello, stir until dissolved. Let above mixture cool. Stir in whipped topping and cream cheese, celery and nuts. Fold in Jello mixture; pour in mold and refrigerate until set.