2 (3 oz.) pkgs. lemon gelatin
1 c. boiling water
1 lg. can sliced peaches, drained
1 pt. sour cream
2 (3 oz.) pkgs. raspberry gelatin
3/4 c. boiling water
1 (16 oz.) can whole cranberry sauce

Stir lemon gelatin into 1 cup boiling water to dissolve. Blend in 1 cup syrup from canned peach slices. Arrange sufficient peach slices to cover bottom of tall 8-cup mold. Gently spoon lemon gelatin over peaches, then chill until gelatin has set.

Meanwhile, cut remaining peach slices in chunks and add them to remaining lemon gelatin. Fold in sour cream until smooth. Pour over chilled jellied peach slices and chill until this layer is set. Dissolve raspberry gelatin in 3/4 cup boiling water. Add cranberries, mixing well. Pour cranberry gelatin mixture over lemon-peach layer. Cover mold and refrigerate until firmly set. Unmold to serve. Yield: 10 to 12 servings.