This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 - 16oz. can Dole crushed pineapple
1 - 3oz. box apricot OR peach OR orange Jell-O
1/4 cup white sugar
1 - 8oz. Philadelphia cream cheese (softened)
1 cup finely chopped celery (optional)
1 cup chopped pecans
1 - 8oz. Cool Whip (thawed)
In a saucepan over medium heat add the crushed pineapple (and its juice)--
bring to a boil. Add Jell-O powder and white sugar--stir and cook until Jell-O
and white sugar dissolve. Remove saucepan from heat and let it cool to room
temperature. In a mixer add cream cheese--beat. Add beaten cream cheese
to the Jell-O mixture--stir until smooth. Pour entire mixture into a glass
serving dish and refrigerate until it starts to thicken. Remove from
refrigerator--add chopped celery, chopped pecans, and Cool Whip--stir until
smooth. Refrigerate until cold.