Apricot Salad - cooking recipe

Ingredients

1 (15 oz.) can crushed pineapple (undrained)
2 (3 oz.) boxes apricot jello (peach can be substituted)
1 c. ice water
1 c. finely chopped pecans
1/2 c. sugar
1 (8 oz.) pkg. cream cheese (softened)
1 c. finely chopped celery

Preparation

Mix pineapple and sugar in saucepan, bring to a boil, remove from heat and add jello, stir until dissolved.
Add cream cheese and stir until melted.
Add ice water and let cool.
Add celery and nuts.
Refrigerate until mix thickens, then fold in Cool Whip. Refrigerate.
Salad is better if allowed to set for 24 hours.