1 (1 1/2 c.) can apricot nectar
1/2 c. boiling water
1 pkg. lemon Jello
3 oz. pkg. cream cheese
8 oz. Cool Whip
2 cans Mandarin oranges, drained
Pecan halves

Heat nectar to boiling; add water and Jello; stir until dissolved. Cool. Whip cheese; add Cool Whip. Stir until blended. Fold this mixture into cooled Jello mixture. Add oranges, saving enough to decorate top of salad. Pour into serving bowl and garnish top with oranges and pecan halves. Chill.