2 (3 oz.) pkgs. lemon Jello
1 c. boiling water
1 c. drained fruit juice
2 cans fruit cocktail (or any combination of canned fruits)
1 pt. sour cream

When Jello has dissolved in water and has cooled, put juice in mixer and add 1 pint sour cream. Whip until frothy. Put drained fruit in mold and pour custard over it; refrigerate until set.