1 pkg. lemon Jello
1/2 c. hot water
1 1/2 cans apricot nectar
1 tbsp. lemon juice
1 sm. can crushed pineapple
1 envelope Knox gelatin
1/4 c. cold water
1/4 c. salad dressing
1 (3 oz.) pkg. cream cheese
1/2 c. chopped celery
1/4 c. pecans or walnuts

Dissolve Jello in hot water, add apricot nectar and lemon juice. Chill and add crushed pineapple. Pour half of this mixture in ring mold and chill until firm.

Soften gelatin in cold water and melt over pan of hot water. Gradually add salad dressing to cream cheese and blend until smooth. Add gelatin, celery and nuts. Pour remaining apricot mixture and chill until firm.