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1 1/3 c. crushed pineapple
1/4 c. sugar
1/4 c. ice water
1 box apricot jello
1/2 c. chopped celery
1/2 c. chopped nuts
3 oz. cream cheese
1/2 pt. whipping cream

Bring pineapple and sugar to boil, add jello, remove
from heat. Stir in cream cheese (softened). Cool. Add celery
and nuts as jello begins to jell. When softly jelled fold in
whipped cream. Let set overnight or 2 to 3 hours.

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