Lemon gelatin, cream cheese, and apricot nectar.
From the box of D.W. from Cedar Falls, Iowa.
Three Layer Apricot Jell-o
1 (48 oz.) apricot juice
3 pkgs. lemon Jell-o
8 oz. pkg. cream cheese
Heat 4 cups of juice; add two packages of Jell-o. Pour 1/2 mixture in oblong long pan or mold. Keep other half on counter.
Put first mixture in refrigerator.
Heat 2 cups of juice; add last package of Jell-o. Mash cream cheese, then add juice and Jell-o slowly. Beat with a mixer. Pour this when almost set over first mixture.
[Pour reserved mixture on counter over the second layer and chill.]
Second layer: 2 cups apricot nectar, 1 package lemon Jell-o, with cream cheese beaten into the mixture.
Third layer: 2 cups apricot nectar, 1 package lemon Jell-o.
My basic suggestion would be to do this in three steps, rather than two, since that sounds like more mess than it’s worth. Your results may vary.