Layered Jello Salad

Ingredients:

3 colors jello, 2 small boxes each
1 can sweetened condensed milk
1 can evaporated milk

Instructions:

***Each layer must completely be firm before continuing on to the next one!

For each clear layer of jello, boil 1 c water and dissolve 1 packet of jello.  Then add 3/4 c cold water.

For each opaque layer of jello, boil 1 c water and dissolve 1 packet of jello.  Then add 3/4 c of cold milk mixture.

Apricot Salad

Ingredients:

2 small packages orange jello
3 1/2 c boiling water
1 c mini marshmallows
1 lg. can apricots, drained (reserving juice), and diced
1 (9 oz) can pineapple

Topping Ingredients:

1 c Cool Whip
1/4 c sugar
1 1/2 T cornstarch
1/2 c pineapple juice
1/2 c apricot juice
1 egg, beaten
dash of salt

Instructions:

Dissolve jello in water, add marshmallows and stir until dissolved.  Let stand until almost firm and add fruit.

Topping Instructions:

Mix all together and cook until thick.  Cool.  Add Cool Whip.  Spread over the jello, once it is firm.

Sprinkle the top with chopped pecans, if desired.