1 (17 oz.) can apricots
1 (3 oz.) pkg. lemon gelatin
1/2 c. finely chopped celery
1/2 c. chopped pecans
1/2 c. miniature marshmallows
1 c. frozen whipped topping, thawed
1/3 c. mayonnaise

Drain apricots, reserving syrup. Add water to syrup to make 1 cup liquid and heat to boiling. Add gelatin, stirring to dissolve. Cool. Chop apricots and combine with remaining ingredients. Stir into gelatin. Pour into a 4 cup mold and chill until firm.