Apricot Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple
2 (3 oz.) pkg. apricot jello
1/2 c. sugar
1 (8 oz.) pkg. cream cheese
1 c. finely diced celery
1 c. chopped pecans
1 c. ice water
1 (8 oz.) Cool Whip

Preparation

Bring undrained pineapple and sugar to a boil. Add jello, then cream cheese. Stir until dissolved. Remove from heat. Add ice water, then celery and nuts. Put in 9 x 13 dish and refrigerate. When it starts to congeal, stir in Cool Whip. When set, cut in squares to serve.