1 (3 oz.) pkg. Jell-O lemon gelatin
1 1/4 c. boiling water
2/3 c. sour cream
1/3 c. mayonnaise
1 tbsp. sugar
2 tsp. lemon juice
2 c. coarsely chopped peeled apples
1 c. halved seedless or pitted green grapes
1/4 c. chopped pecans
1 (3 oz.) pkg. Jell-O orange gelatin
1 c. boiling water
3/4 c. cold water

Dissolve lemon gelatin in 1 1/4 cups boiling water; cool slightly. Combine sour cream, mayonnaise, sugar and lemon juice; stir in apples, grapes and pecans. Blend sour cream mixture into lemon gelatin. Chill until lightly thickened, about 1 hour.

Meanwhile, dissolve orange gelatin in one cup boilng water. Add cold water. Pour 2/3 cup into a 6 cup ring mold; chill until set but not firm, about 30 minutes. Chill remaining orange gelatin until slightly thickened. Spoon lemon gelatin fruit mixture over orange gelatin in mold and top with remaining orange gelatin. Chill until firm, about 4 hours or overnight.