Autumn Salad - cooking recipe

Ingredients

20 oz. can crushed pineapple (undrained)
3 oz. box lemon Jell-O
8 oz. cream cheese, softened
2/3 c. sugar
1 c. chopped celery
1 c. chopped apples (with skins)
1/2 to 1 c. chopped nuts
1 (8 oz.) container Cool Whip

Preparation

Heat pineapple and sugar in saucepan.
Boil for 3 minutes. Add dry Jell-O; stir.
Add cream cheese.
Stir this in.
Cool. Add celery, apples and nuts.
Stir in.
Fold in Cool Whip.
Put in 9-inch square dish.
Chill.
Cut in squares.