6 oz. box raspberry Jello
6 oz. box peach Jello
10 oz. frozen box raspberries
2 (11 oz.) cans mandarin oranges (chilled)
12 oz. sour cream

1. Dissolve raspberry Jello with 2 cups boiling water in a large (9 inch) glass bowl.

2. Add frozen raspberries and 6 ounce cold water.

3. Chill until firm (4 hours).

4. Spread 12 ounce layer of sour cream over firm Jello and return to chill.

5. Dissolve peach Jello with 2 cups boiling water.

6. Drain oranges and place in 2 cup measuring cup.

7. Add enough cold water to fill to 2 cup line.

8. Add oranges and water to peach Jello and allow to cool to room temperature.

9. Ladle liquid peach Jello onto sour cream layer. Ladle oranges after most of liquid.

10. Chill until set (6 hours).