Mmmm we used to have a green version of this when we were growing up, and nicknamed it "Snails guts". Of course this one isn't green, and is a Summertime favourite here.
8 apricots, peeled, halved and seeded (or a 425g tin, drained - reserve the juice)
2 x 85g packets orange jelly
375ml can evaporated milk
85g packet lemon jelly
1/2 cup apricot nectar (or half cup of the juice from the tin)
1. Arrange apricots in mould. Reserve some to chop to add into mixture later.
2. Prepare one orange jelly according to directions, but use only 1/2 cup hot water to dissolve the crystals. Stir in 1/2 cup cold water. This will make a firm jelly. Pour over apricots in bottom of mould. Allow to set until tacky.
3. Beat evaporated milk in a large bowl until thick. Dissolve remaining jelly in apricot juice/nectar over low heat. Allow to cool slightly. Beat dissolved jelly into evaporated milk. Fold in reserved chopped apricots. Pour into mould. Refrigerate until set.