Apricot Melba Mold

• 0.5 (1/4 ounce) envelope unflavored gelatin
• 13 cup orange juice
• 1 (17 ounce) can apricots, undrained
• 1 (3 ounce) package lemon gelatin
• 2 tablespoons lemon juice
• 1 (3 ounce) package cream cheese, softened
• 2 teaspoons mayonnaise
• 2 teaspoons milk
• 2 tablespoons chopped pecans
• 1 (10 ounce) package frozen raspberries, thawed
• 2 tablespoons lemon juice
• cold water
• 0.5 (1/4 ounce) envelope unflavored gelatin, softened in
• 14 cup water
• 1 (3 ounce) package raspberry gelatin powder
• 1 cup boiling water
• 14 cup whipping cream
• 1 cup mayonnaise

1. Apricot Layer: Soften gelatin in orange juice.
2. Puree apricots and juice in blender; then heat to a boil.
3. Add lemon gelatin and gelatin mixture and stir to dissolve.
4. Add lemon juice and pour into the bottom of a 4-cup mold.
5. Refrigerate to set.
6. Cheese Layer: Combine all ingredients and spread over set apricot layer.
7. Raspberry Layer: Drain raspberries; combine the drained juices with lemon juice and add enough cold water to make 1 cup.
8. Dissolve gelatin mixture and raspberry gelatin in boiling water and combine with juices.
9. Add raspberries; cool.
10. Spoon over cheese mixture and chill until firm.
11. Unmold salad and serve with dressing, if desired.
12. Dressing: Fold together 1/4 cup whipping cream, whipped, and 1 cup mayonnaise.

unflavored gelatin, orange juice, lemon gelatin, lemon juice, cream cheese, mayonnaise, milk, pecans, frozen raspberries, lemon juice, cold water, unflavored gelatin, water, raspberry gelatin powder, boiling water, whipping cream, mayonnaise

Taken from www.food.com/recipe/apricot-melba-mold-53885 (may not work)