Fall Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple (undrained)
2/3 c. sugar
1 (3 oz.) pkg. lemon jello
1 (8 oz.) pkg. cream cheese, softened
1 c. finely diced unpeeled apples
1/2 to 1 c. chopped nuts
1 c. chopped celery
1 c. whipped topping
lettuce leaves

Preparation

In a saucepan, combine pineapple and sugar.
Bring to a boil and boil 3 minutes.
Add jello; stir until dissolved.
Add cream cheese; stir until mixture is thoroughly combined.
Cool.
Fold in apples, celery, nuts and whipped topping.
Pour into a 9-inch square baking pan.
Chill until firm.
Cut into squares and serve on lettuce leaves.