Apricot Ribbon Salad - cooking recipe

Ingredients

4 c. apricot nectar
2 (3 oz.) pkg. lemon or apricot jello
1 (20 oz.) can crushed drained pineapple
1 (8 oz.) pkg. cream cheese
1 c. chopped celery
1/2 c. chopped nuts
1/3 c. mayonnaise

Preparation

Heat nectar to boiling.
Remove from heat and add jello, stirring to dissolve.
Stir in drained pineapple.
Reserve 1/2 cup of this mixture; set aside.
Divide remaining gelatin in half. Pour half into 2-quart mold.
Refrigerate until set.
Keep other half at room temperature.