1 pkg. Knox gelatin
2 pkgs. apricot Jello (or peach)
2 lg. cans peeled apricots
1 lg. can crushed pineapple
1 pt. sour cream

Take the juice from apricots and pineapple to make 2 cups. Heat and dissolve gelatin and Jello in juice. Cool. Add drained crushed apricots and crushed pineapple and sour cream. Pour into mold. Makes a large mold.