Apricot Salad - cooking recipe

Ingredients

2 boxes apricot jello
1 (20 oz.) can crushed pineapple
2 Tbsp. water
1 (8 oz.) pkg. cream cheese
1 (8 oz.) carton Cool Whip
1 c. finely chopped celery
1 c. broken pecans

Preparation

Drain juice from pineapple and add water.
Bring to boil and dissolve jello in the hot liquid.
Add Philadelphia cream cheese, then add Cool Whip to the mixture.
Add celery, pineapple and nuts.
Refrigerate.