Apricot Jello Mold - cooking recipe

Ingredients

2 (3 oz.) pkg. apricot jello
2 c. hot water
dash of salt
3 Tbsp. lemon juice
1 (12 oz.) can apricot nectar
1 (12 oz.) carton Cool Whip

Preparation

Let all ingredients cool.
Add 2 egg whites, unbeaten. Refrigerate for 2 hours.
Beat until fluffy.
Add Cool Whip. Place in a 9 x 13-inch pan or jello mold.