Make jello according to package instructions. Put 1/2 of lemon jello in the bottom of a Bundt Pan that has been lightly sprayed with Pam. Put other half in small bowl. Put orange jello in separate bowl and refrigerate all for about 45 minutes. When it has begun to gel, take the Bundt pan out and place the pecan halves on top of that layer. Whip the cream cheese & whipping cream together until quite creamy, then fold in the other half of the lemon jello. (You may add a few drops of food coloring if you like.) Spoon gently on top of the first layer in the Bundt Pan. Fold the Mandarin Oranges into the orange jello which should be fairly thickened. Gently spoon that on top of the creamy lemon. Refrigerate overnight and unmold just before serving. Enjoy !