Congealed Apricot Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple, not drained
1 (8 oz.) pkg. cream cheese
1 c. celery, finely diced
1 (8 oz.) container whipped topping
1/2 c. sugar
2 (3 oz.) pkg. apricot gelatin
1 c. ice water
1 c. nuts, chopped

Preparation

Bring pineapple and sugar to a boil.
Add apricot gelatin. Mix and add cream cheese. Stir until dissolved. Add the ice water to cool the mixture. Add celery and nuts.
When starting to gel, fold in whipped topping and congeal in a 9 x 13-inch pan. Cut into 2-inch squares when congealed and serve on lettuce.