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Lemon Jello Salad




Source of Recipe


Internet


List of Ingredients




1 large box lemon Jello
2 (12-oz.) cans apricot nectar, heated
1 (8 oz.) package cream cheese
1 small can crushed pineapple, drained
1 cup chopped pecans

Recipe



Heat nectar until hot and mix with Jello. Pour half of this into mold; chill to gel.

To remainder, add cream cheese, pineapple and pecans. After first half sets and last half has begun to congeal, pour over first half to finish setting. Chill until serving time.

NOTE: This recipe fits a 8" or 9" square pan.