1 sm. pkg. lemon jello
1 sm. flat can crushed pineapple, undrained
1 (12 oz.) can apricot nectar
1 tsp. lemon juice
Dash of salt
2 bananas, sliced
1/2 c. chopped pecans

Heat 1 cup apricot nectar; dissolve jello in it. Add remaining nectar, crushed pineapple, lemon juice, and salt. When cool add the bananas and pecans.