• 1 (3 oz. pkg. raspberry gelatin
• 2 C. boiling water
• ¼ C. cold water
• 1 (3 oz.) pkg. lemon gelatin
• ½ C. cold water
• 1 C. sour cream
• 1 (8 oz.) can whole berry cranberry sauce
• 1 C. diced orange sections, drained
• ¼ C. chopped celery

Dissolve raspberry gelatin in one C. boiling water. Measure ¼ C. and set aside. Add ¼ C. cold water and pour into a 9 x 5 x 3 inch loaf pan or a 2 quart mold. Chill until set, but not firm. Dissolve lemon gelatin in remaining 1 C. boiling water. Add ½ C. cold water and chill until slightly thickened. Blend in sour cream and spoon carefully into pan over raspberry layer. Chill until set but not firm. Blend cranberry sauce into remaining ¼ C. raspberry gelatin; chill to thicken. Fold in orange sections and chopped celery. Spoon into pan over first layers. Chill about 4 hour (or until firm). Un-mold and garnish, if desired.

Yield: 10 servings.