Golden Salad - cooking recipe

Ingredients

3 pkg. lemon or orange jello
2 (12 oz.) cans of apricot nectar
1 large can crushed pineapple, drained
1 (11 oz.) can mandarin oranges, drained
2 bananas, sliced

Preparation

Heat 2 cups apricot nectar to dissolve jello.
Add drained juice from fruits to rest of nectar to make 3 cups cold liquid; add to jello mixture and chill slightly.
Mix fruits in cooled jello and pour in 11 by 9 inch pan.