Orange-Apricot Salad - cooking recipe

Ingredients

2 small cans crushed pineapple
1/3 c. sugar
1 small box orange gelatin
1 small box apricot gelatin
8 oz. pkg. cream cheese, at room temperature
1 1/4 c. ice water
1 c. chopped carrot
1 c. chopped celery
3/4 container whipped topping

Preparation

Bring the sugar and pineapple to a boil.
Add both packages of gelatin.
Remove from the heat and stir in the softened cream cheese.
Mix until the cheese is melted and smooth.
Add ice water and set aside to cool and slightly jell.
Add carrot and celery and fold in whipped topping.
Refrigerate until completely set, several hours.