32 oz. apricot nectar
3 jars junior baby apricots and tapioca
12 oz. apricot or peach Jello
1 pt. sour cream
2 tsp. sugar
Few drops vanilla

Heat apricot nectar and dissolve Jello. Add all ingredients except sour cream. In greased mold, let 1/2 of mixture set in refrigerator. Gently spoon on sour cream and level off. Pour on second half of Jello and let set.

Makes a large mold.