2 (3 oz.) pkgs. orange jello
8 oz. cream cheese
1 pkg. lemon jello
4 c. apricot nectar
2 c. hot water

Heat 2 cups apricot nectar and dissolve 1 package orange jello in it. Pour into 7 1/2 x 12 dish; let stand in refrigerator until firmly set.

Dissolve 1 package lemon jello in 2 cups hot water; put the cream cheese in this and dissolve well (beating with an egg beater helps). Pour this over the first layer and let set until very firm.

Prepare the third layer as the first and let set.