Apricot Salad - cooking recipe

Ingredients

1 small can crushed pineapple
1 (3 oz.) pkg. apricot jello
1 (3 oz.) pkg. cream cheese, cream before adding
1/2 c. chopped celery
1/2 c. chopped nuts
1 small can ice cold evaporated milk

Preparation

Bring pineapple and sugar to a boil in a saucepan.
Remove from heat and add jello according to package directions.
Add cream cheese and mix until smooth.
Add celery and nuts.
Cool. Whip cold evaporated milk until stiff.
Fold into first mixture. Mix well. Pour into jello mold.
Refrigerate until set.