1 (11 oz.) can mandarin oranges
1 (3 oz.) pkg. orange gelatin
1 (3 oz.) pkg. apricot gelatin
1 (12 oz.) can apricot nectar
1 c. sour cream

Drain mandarin oranges, saving juice. Add enough water to juice to make 1 cup. Bring to boil. Dissolve the orange and apricot gelatin in hot juice. Add enough water to apricot nectar to make 2 1/2 cups, and add to gelatin mixture. Pour half of gelatin (about 2 cups) into an 8x8 inch dish; place oranges in bottom of dish. Chill until firm, then spread on sour cream. Slowly spoon on other half of gelatin mixture. Chill until top layer is set. Serves 8.