1 (46 oz.) can orange juice
1 (46 oz.) can apricot nectar
3 sm. peach Jellos
1 lg. can sliced cling peaches

Drain peach juice. Measure and add nectar to 3 cups. Heat to boiling. Dissolve Jello in hot liquid. Blend peaches to puree mix and freeze. Can freeze in foil lined cupcake cups.