1 (6 oz.) pkg. apricot Jello (orange may be substituted)
1 (#2) can crushed pineapple
1 c. water
1 (8 oz.) pkg. cream cheese
1 lg. can apricots
1 (9 oz.) Cool Whip
1 c. walnuts

Cook Jello pineapple and water about 10 minutes. Mix cream cheese with enough juice from can of apricots to make soft and creamy. Drain and quarter apricots. Mix all ingredients together and pour into well greased large mold. (I use a bundt pan.) Let it set overnight in refrigerator. Unmold and serve.