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Ingredients
- 3 c. apricot nectar
- 2 (3 oz.) pkg. apricot jello
- 1 small can evaporated milk
- 1 (8 oz.) carton sour cream
Method
- Bring 1 cup nectar to boil.
- Sprinkle on 1 package jello; stir until dissolved.
- Stir in 1 cup cold nectar.
- Pour into lightly oiled mold; chill until set.
- Bring remaining cup of nectar to boil.
- Sprinkle on remaining package of jello; stir until dissolved.
- Stir in evaporated milk.
- Spread sour cream on set layer in mold.
- Pour jello and evaporated milk on top.
- Chill until set.
