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Ingredients
- 2 small pkg. lemon jello
- 3 1/2 c. apricot nectar (two 12-oz. cans)
- 1 small can frozen orange juice (don't dilute)
- 1/2 pt. sour cream
Method
- Heat nectar; pour over jello.
- Add frozen orange juice. Divide mixture in half.
- Add sour cream to second half.
- Let first half set, then pour on second half.
- Refrigerate until completely set.
- Cut into squares or spoon out.