Apricot Melba Mold

Apricot Layer:
1/2 envelope unflavored gelatine
1/3 cup orange juice
1 (17 ounce) can apricots
1 small box lemon gelatin
2 tablespoons lemon juice

Soften gelatine in orange juice. Pur e apricots and apricot juice in blender; then heat to a boil. Add lemon gelatin and gelatine mixture and stir to dissolve. Add lemon juice. Pour into a 4-cup mold or into the bottom of 10 individual molds. Refrigerate to set.

Cheese Layer:
3 ounces cream cheese, softened
2 tablespoons mayonnaise
2 teaspoons milk
2 tablespoons chopped pecans

Combine ingredients. Spread over apricot layer. Refrigerate to stiffen.

Raspberry Layer:
1 (10 ounce) package frozen raspberries, thawed
2 tablespoons lemon juice
Cold water
1/2 envelope unflavored gelatine,
    softened in 1/4 cup cold water
1 small box raspberry gelatin
1 cup boiling water

Drain raspberries; combine the drained juice with lemon juice. Add cold water to make 1 cup. Dissolve gelatine mixture and raspberry gelatin in boiling water. Combine with juices. Add raspberries. Cool. Spoon over cheese layer. Chill. Unmold salad and serve with dressing.

Serves 10.

Dressing:
1/4 cup whipping cream, whipped
1 cup mayonnaise

Fold ingredients together.

The apricot and raspberry layers can be reversed for occasions, such as Christmas, when the red layer is pretty on top. For Christmas, mold in bell or star shapes.