Apricot Cream Cheese Salad         



1 c. crushed pineapple
3/4 c. sugar
1 1/2 c. water
6 oz. apricot Jell-o
1 c. diced celery
1 c. chopped nuts
1 (8 oz.) cream cheese
9 oz. Cool Whip


Bring to boil, crushed pineapple with juice, sugar and water. Add apricot Jell-o. Put in refrigerator to cool. Add to cool Jell-o, celery and nuts. Blend Cool Whip and cream cheese. Mix both in Jell-o mix. Put Jell-o- in mold. Refrigerate until set. Serves 12.