1 (3 3/4 oz.) pkg. lemon instant pudding
1 c. apricot nectar, chilled
1 1/4 c. sour cream
1 (1 lb.) can apricot halves, drained

Combine pudding mix, nectar and 1 cup of the sour cream in a small bowl. Beat at low speed only until well mixed, from 1 to 2 minutes. Place 3 or 4 apricot halves in each of 4 dessert glasses, reserving 4 halves for garnish. Pour pudding mixture over fruit. Chill. Garnish each dessert with an apricot half, upturned and filled with 1 tablespoon of the remaining sour cream.