Apricot Salad - cooking recipe

Ingredients

2 small boxes apricot Jell-O
1 c. water
1 (20 oz.) can crushed pineapple with juice
1 c. chopped celery
1 c. chopped nuts
2 small pkg. cream cheese
1 large container Cool Whip

Preparation

Mix water with pineapple and heat to boiling point.
Add Jell-O and dissolve.
Refrigerate until it starts to thicken.
Add celery and nuts.
Mix Cool Whip and softened cream cheese and fold into Jell-O mixture.
Pour into 9 x 12-inch pan.
Refrigerate at least 2 hours, preferable overnight.