1 (1 lb.) can unpeeled apricot halves
2 (3 oz.) pkgs. orange-flavored gelatin
2 (7 oz.) bottles 7-Up, heated to boiling
1 (7 oz.) bottle 7-Up, chilled
1 c. dairy sour cream
12 to 14 red maraschino cherries

Drain apricots; reserve 1/3 cup syrup. Dissolve gelatin in 2 bottles 7-Up, heated to boiling. Add remaining bottle of chilled 7-Up and reserved apricot syrup. Chill slightly. Measure out 2 cups of mixture and to it, add sour cream; blend thoroughly. Chill both mixtures until partially set.

Pour about 1/4 cup of the orange-colored gelatin mixture in bottom of 8 1/2 inch ring mold. Arrange cherries in apricot halves, then place apricots, cut side down, in mold. Chill until partially set, then add remaining orange-colored mixture. Chill again (if necessary). When this layer is almost set, pour sour cream gelatin mixture on top. Chill until firm, overnight. Unmold and garnish with salad greens. Makes 8 to 10 servings.