2 sm. pkg. apricot jello
2 med. cans whole, peeled apricots, drained
1 c. apricot juice
2 c. boiling water
1 pt. sour cream

Dissolve jello in boiling water; add juice. Line the bottom of a mold pan with apricots. Cover with 1/2 of jello. Chill until firm, about 2 hours. Beat well remaining jello, apricots, and sour cream. Pour over firm jello. Chill overnight.