• 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

First Layer: 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.

by Pak101.com (few years ago!) / 2013 views