Apricot Nectar Salad
|Lemon gelatin||6 Ounce|
|Apricot nectar||4 Cup (64 tbs)|
|Canned crushed pineapple||8 Ounce|
|Cream cheese||8 Ounce|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
Dissolve 1 package gelatin in 1 cup hot apricot nectar; add 1 cup cold water.
Chill until thick.
Add one half of pineapple.
Pour into 9 x 9 inch pan; allow to set.
Soften cream cheese with a little nectar; blend in nuts and celery.
Frost firm gelatin layer.
Make second layer same as the first; allow to thicken slightly before pouring onto frosted layer.
Chill thoroughly before serving.