1 (3 oz.) pkg. cherry Jello
1 (3 oz.) pkg. lemon Jello
2 c. boiling water
1 (8 oz.) can jellied cranberries
1 (16 oz.) can bing cherries
1 1/2 c. water
1 c. sour cream
1/2 c. chopped nuts
1 apple, diced

Mix both packages Jello with 2 cups boiling water. Heat Jello and cranberry sauce until cranberries are mostly dissolved. Drain cherries; measure cherry juice and add enough water to make 1 1/2 cups liquid. Add to Jello mixture. Save 1/2 cup Jello mixture to add to sour cream. Chill remaining Jello until partially set. Add cherries (halved) and nuts to Jello. Pour 1/2 of the Jello into buttered mold. Gently spoon sour cream mixture on top. Pour remaining Jello/sour cream mixture on top and swirl with spatula until marbelized.