1 1/4 c. crushed pineapple
1/2 c. sugar
3 oz. pkg. apricot Jello
4 oz. cream cheese, softened
1/2 c. ice water
1/2 c. diced celery (fine)
1/2 c. chopped pecans
1 c. heavy cream, whipped (or Cool Whip)

Combine pineapple and sugar in pan and boil 2 minutes; dissolve gelatin in pineapple mixture. Blend in cream cheese. Add ice water and cool. Add celery and pecans and cool until partly jelled. Whip cream and fold in.