8 canned apricot halves
1/2 c. pecans, chopped
1 pkg. lemon Jello
1 (3 oz.) pkg. cream cheese

Drain apricots, save juice. Add enough water to juice to make 1 1/2 cups liquid. Heat liquid and pour over Jello. Let Jello partially congeal. In a blender combine apricots and cream cheese. Add Jello and mix well. Stir in pecans and mold. Yield: 6 servings.