1 pkg. (3 oz.) raspberry Jello
2 c. boiling water
1/4 c. cold water
1 pkg. (3 oz.) lemon Jello
1/2 c. cold water
1 c. sour cream
1 can (8 oz.) whole berry cranberry sauce
1 c. diced orange sections, drained
1/4 c. chopped celery

Dissolve raspberry Jello in 1 cup boiling water. Measure 1/4 cup and add 1/4 cup cold water. Pour into 9 x 5 inch loaf pan or individual molds. Chill until set but not firm, about 20 to 30 minutes. Dissolve lemon flavor Jello in remaining boiling water. Add 1/2 cup cold water and chill until slightly thickened. Blend in sour cream. Spoon carefully into pan over clear layer. Chill until set but not firm, about 30 minutes. Blend cranberry sauce into remaining raspberry gelatin; chill until thickened. Fold in oranges and celery. Spoon into pan. Chill until firm, about 4 hours. Unmold; Garnish, if desired.