1 (20 oz.) can crushed pineapple, undrained
1/2 c. sugar
2 (3 oz.) pkgs. apricot Jello
1 (8 oz.) pkg. cream cheese
1 c. chopped nuts
1 c. ice water
1 sm. container Cool Whip

Bring pineapple and sugar to a boil, remove from heat, stir in Jello until dissolved. Stir in cream cheese, let cool. Then add water, nuts and Cool Whip. Pour into 9x13 inch dish. Refrigerate until set.