Kansas City Apricot Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple
1 (6 oz.) pkg. apricot jello
1 (8 oz.) pkg. cream cheese
1 c. diced celery
1 c. chopped pecans
1/2 pt. whipping cream, whipped

Preparation

Heat pineapple and jello to boiling.
(No extra water is needed.)
Cool in refrigerator until slightly congealed.
Add crumbled cream cheese and beat with electric mixer.
Add celery and pecans.
Fold in whipped cream.
Pour into mold or a 9 x 13-inch pan.
Refrigerate until firm.
Cut in squares and serve on lettuce leaf.
Serves 12 to 15.