1 (6 oz.) pkg. apricot Jello
1 c. water
12 oz. crushed pineapple, drained
1 (8 oz.) pkg. cream cheese
1 c. chopped celery
1 c. chopped nuts
1 (10 oz.) Cool Whip

In a medium saucepan mix Jello, water, pineapple - boil for 10 minutes. Add cheese as soon as removed from heat. Cool. When thickened add celery, nuts. Mix in all of the Cool Whip. Pour into mold or bowl. Refrigerate until set.