1 sm. can crushed pineapple
2 sm. or 1 lg. pkg. apricot jello
1/2 c. sugar
8 oz. pkg. cream cheese
small size bowl Cool Whip
1/2 c. walnuts
Combine first 3 ingredients in saucepan.
Mix with spoon and then cook till boiling--boil for 3 min.
remove from heat and let cool until slightly thickened.
Beat in (with mixer) cream cheese (having cheese at room temperature).
Then beat in Cool Whip until smooth.
Add nuts.
Pour into bowl and refrigerate several hours.
Keeps several days.
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