1 c. crushed pineapple
3/4 c. sugar
1 1/2 c. water
6 oz. apricot Jello
1 c. diced celery
1 c. chopped nuts
1 (8 oz.) cream cheese
9 oz. Cool Whip

Bring to boil, crushed pineapple with juice, sugar and water. Add apricot Jello. Put in refrigerator to cool. Add to cool Jello, celery and nuts. Blend Cool Whip and cream cheese. Mix both in Jello mix. Put Jello in mold. Refrigerate until set. Serves 12.