Drain apricots, reserving syrup. Slice apricots. Add apricot syrup to nectar to make 2 cups. Bring 1 cup nectar to a boil. Dissolve Jello gelatin in boiling nectar. Add remaining 1 cup nectar. Chill until slightly thickened. Prepare whipped topping mix as directed on package or whip the cream; blend 1 cup into 1 cup of the gelatin. Spoon into pastry shell. Chill until set, but not firm.
Meanwhile, chill remaining gelatin until very thick. Fold in sliced apricots. Spoon onto pie. Chill until firm. Garnish with remaining whipped topping or whipped cream.
