1 large box raspberry jello
1 large box orange jello
water
2 cups cranberry juice*
1 pint sour cream
1 can apricots in heavy syrup
*if you wish, substitute 1 cup frozen juice and one cup water

In 3 quart glass dish stir 2 cups boiling water into the raspberry jello. When disolved, add cranberry juice. Chill until set.

In medium bowl add 2 cups boiling water to orange jello. Put apricots (with juice)into blender. Add enough cold water to bring to 2 cups. Blend until smooth. Add to orange jello, stirring well.

Put sour cream into a medium bowl. Stir well. Slowly add about one cup of the orange jello mixture to the sour cream. Mix well.

When the raspberry mixture is well set, add the sour cream mixture and gently spread on top. Chill until well set.

Add the orange jello and refrigerate until set.