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Ingredients
- 1 pkg. lemon Jello (3 oz.)
- 1 can (1 lb. 1 oz.) Apricot halves
- Juice of 1 lemon and 1 orange
- 3/4 cup chopped pecans
Method
- Drain apricots and measure 1 cup of juice - heat juice and pour over Jello, stir until dissolved.
- Mix remaining juice (apricot) and lemon and orange juice and water to make second cup of liquid.
- Add to gelatin mixture.
- Puree apricots in blender and add to gelatin.
- When mixture begins to congeal, add nuts.
- Mix cream cheese with a little milk to serve or serve with mayo.
