Apricot Jello Salad
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2 packages (3 ounces) lemon jello
2 cups apricot nectar
1 can (6 ounces) crushed pineapple
1 package (8 ounces) cream cheese
1/2 cup nuts, chopped
1/2 cup diced celery
Dissolve 1 package lemon jello in 1 cup hot nectar; add 1 cup cold water. Chill; before it sets add 1/2 can crushed pineapple. Pour in 9x9-inch pan and allow to set. Soften cream cheese with a little nectar. Blend in celery and nuts. Frost the firm jello layer with cream cheese mixture.
Make second jello layer same as first. Chill. Pour into the cream cheese mixture.