Pineapple Apricot Salad - cooking recipe

Ingredients

1 c. hot water
1 (20 oz.) can crushed pineapple
1 large or 2 small pkg. apricot jello
8 oz. cream cheese
1 large container Cool Whip
1 c. chopped celery
1 c. walnuts

Preparation

Mix the pineapple and jello in the cup of hot water and cook over low heat 10 minutes.
Let cool.
Blend in cream cheese. Refrigerate until partially set.
Fold in Cool Whip, celery and nuts.
Refrigerate until firm.