Apricot Salad - cooking recipe

Ingredients

1 (No. 2) can crushed pineapple
1/4 c. sugar
6 oz. apricot jello
1 (8 oz.) cream cheese (room temperature)
1 c. ice water
1 c. chopped nuts
1 c. chopped celery
1 can Pet or Carnation milk, chilled

Preparation

Heat crushed pineapple and sugar.
Add jello and stir until dissolved.
Add cream cheese.
Stir, then add ice water.
Put in refrigerator; when it starts to thicken add nuts, celery and whipped evaporated milk.
Whip evaporated milk with mixer until it's like whipped cream.
Put in a 9 x 13-inch pan.
Chill until firm.