The queen of all jello molds, almost good enough to serve to strangers.
4 small apricot jello
3 12-ounce cans apricot nectar
½ pint sour crean
l large can halved apricots
8-, 9- or 10-cup mold
To 1 package of jello add 1½ cups boiling water and juice from one can of apricots. Pour half the mixture into mold. Lay drained apricots top side down into mold. Put into refrigerator.
Put aside the other half of the jello mixture for possible use at the end if there's room in the mold.
Heat 1 can nectar to boiling and add one package of jello. Mix well. Cool slightly and when mold in refrigerator is set, add this next layer. Again refrigerate.
Heat next can of nectar to boiling and add another package of jello. Then add in sour cream gently to avoid air bubbles. Add this layer again when other layers are gelled.
Again heat nectar and add jello. This is your last layer. Add and put back into refrigerator.
Now if you still have room in mold and the first layer hasn't all by itself become totally jellied but is still liquid, you can add this clear layer to the top of the mold and refrigerate.