Apricot Nectar Molded Salad - cooking recipe

Ingredients

4 c. apricot nectar
2 pkg. lemon jello
1 large (No. 2 1/2) can crushed pineapple, drained
1 (8 oz.) pkg. cream cheese
1/2 c. mayonnaise
1 c. chopped celery
1/2 c. chopped walnuts

Preparation

Heat apricot nectar to boiling; remove from heat.
Add lemon gelatin, stirring to dissolve.
Stir in crushed pineapple. Reserve 1/2 cup of this mixture.
Divide remaining mixture in half.
Pour 1/2 into 2-quart mold or 8 x 12-inch pan.
Refrigerate until set.