4 c. apricot nectar
2 pkg. lemon jello
1 large (No. 2 1/2) can crushed pineapple, drained
1 (8 oz.) pkg. cream cheese
1/2 c. mayonnaise
1 c. chopped celery
1/2 c. chopped walnuts

Heat apricot nectar to boiling; remove from heat. Add lemon gelatin, stirring to dissolve. Stir in crushed pineapple. Reserve 1/2 cup of this mixture. Divide remaining mixture in half. Pour 1/2 into 2-quart mold or 8 x 12-inch pan. Refrigerate until set.

Keep other half at room temperature. Stir cream cheese to soften. Gradually add mayonnaise, stirring to make smooth. Add celery, nuts and reserved pineapple-gelatin mix. Spread cheese mixture over refrigerated gelatin (when set). Top with room temperature gelatin. Refrigerate.

Serves 12 to 15.