Congealed Apricot Salad - cooking recipe

Ingredients

1 pkg. lemon Jello (3 oz.)
1 can (1 lb. 1 oz.) Apricot halves
Juice of 1 lemon and 1 orange
3/4 cup chopped pecans

Preparation

Drain apricots and measure 1 cup of juice - heat juice and pour over Jello, stir until dissolved.
Mix remaining juice (apricot) and lemon and orange juice and water to make second cup of liquid.
Add to gelatin mixture.
Puree apricots in blender and add to gelatin.
When mixture begins to congeal, add nuts.
Mix cream cheese with a little milk to serve or serve with mayo.