Apricot Salad - cooking recipe

Ingredients

1- 20 oz. can crushed pineapple, do not drain
1/2 c. sugar
1 1/2 c. water
1- 6 oz. box apricot jello
1 c. chopped celery
1 c. chopped nuts
1- 8 oz. pkg. cream cheese, softened
1- 8 oz. container cool whip

Preparation

Bring pineapple, sugar and water to a boil in a large deep pan.
Remove from heat.
Add jello and stir until dissolved.
When jello mixture is lukewarm, add cream cheese and beat until cream cheese is blended.