Apricot Salad - cooking recipe

Ingredients

1 large can crushed pineapple (20 oz.)
1/2 c. sugar
1 large or 2 small pkg. apricot jello
8 oz. pkg. cream cheese, softened
1 c. ice water
1 c. celery, diced
1 large can evaporated milk

Preparation

Bring pineapple and sugar to a full boil.
Add jello.
Stir until dissolved.
Add cream cheese.
Stir until dissolved.
Add ice water and celery.
Put into refrigerator until jello starts to mold.
Whip evaporated milk and fold into jello mixture.
Chill.