1 can apricot nectar
1/3 c. sugar
1 pkg. orange Jello
1 c. boiling water
1 env. Knox gelatin
1/4 c. cold water
Pinch of salt
1 (3 oz.) pkg. cream cheese
1 (9 oz.) can crushed pineapple
Pinch of salt
Dash of Worcestershire sauce

Soften gelatin in 1/4 cup cold water. Pour boiling water over Jello. Add gelatin to this with pinch of salt. Add nectar and sugar. Congeal in ring mold or square dish. When served, for middle of mold or topping, use a mixture of cream cheese, dash of Worcestershire sauce, pinch of salt and pineapple.