1 (6 oz.) pkgs. of apricot Jello
3 c. boiling water
1 sm. carton sour cream
1 can apricot pie filling
1 sm. can drained pineapple
1/2 c. chopped pecans

Mix a 6 ounce size of apricot Jello with 3 cups boiling water. Let stand until it starts to jell. Mix 1 small carton of sour cream with 1 can of apricot pie filling and a small can of drained crushed pineapple. Mix with Jello mixture and add 1/2 cup chopped pecans. Refrigerate until firm.