46 oz. apricot nectar
1 oz. lemon juice
3 sm. apricot Jello
1 pt. sour cream (or 1/2 pt. if desired)

Boil half of nectar. Pour nectar in Jello. Add lemon juice. Add cold nectar. Pour half of this mixture into large mold. Let jell overnight. Leave rest of liquid out of refrigerator. Next day mix cream well. Spoon carefully on jelled mold. Carefully spoon liquid Jello on top. Chill. Nice side dish with turkey, chicken or veal for company.