Jello Two-Tone Salad - cooking recipe

Ingredients

1 pkg. lemon jello
1- 3 oz. pkg. cream cheese
1/2 pt. whipping cream, whipped
1 small can crushed pineapple
1 pkg. orange jello
1 c. apricot nectar

Preparation

Dissolve lemon jello in 1 c. hot water. While still hot, add cream cheese and stir well. When starting to jell, add crushed pineapple with
juice and whipped cream. Pour into oblong pan. Let set until firm. Take 1 cup apricot nectar, (hot) and pour over orange jello with one cup hot water. When cold pour over top of first mixture.