Apricot Salad - cooking recipe

Ingredients

1 (4 oz.) pkg. apricot jello (small size)
4 oz. (small) pkg. soft cream cheese
1/4 c. sugar
1 small (8 oz.) can crushed pineapple
1/2 c. cold water
1/2 c. celery, cut up fine
1 (9 oz.) Cool Whip

Preparation

Cream jello and cream cheese and set aside.
Bring pineapple and sugar to a boil, then add cream cheese and jello.
Mix until dissolved.
Add cold water and put in refrigerator until thickened around edges.
Add Cool Whip and celery and refrigerate until solid.