Apricot Salad - cooking recipe

Ingredients

1/2 c. sugar
1 (No. 2) can crushed pineapple
1 large (6 oz.) pkg. apricot or orange jello
8 oz. cream cheese
1 c. diced celery
1 c. chopped nuts
1 small container Cool Whip

Preparation

Bring to a boil, pineapple, sugar and jello.
Let cool until set.
Add all other ingredients, reserving a few chopped nuts to sprinkle on top.
Pour into a 9 x 13-inch pan.
Refrigerate until set and cut into squares.
Can be made 3 to 4 days in advance.
It keeps very well.