Apricot Salad - cooking recipe

Ingredients

8 oz. cream cheese, softened
1 can evaporated milk (cold)
1 (20 oz.) can crushed pineapple (in juice)
1/2 c. sugar
1 large pkg. apricot jello or 2 small
1 c. celery
1 c. chopped walnuts

Preparation

Boil pineapple in juices with sugar.
Mix in jello and put aside to cool.
Chop celery and nuts.
Fold cream cheese into pineapple mixture. Add celery and nuts.
Whip chilled evaporated milk and fold into pineapple mixture.
Refrigerate until set (overnight or at least a few hours).