1 cup jellied cranberry sauce
1 package raspberry gelatin
1 ½ cups boiling water
1 package lemon gelatin
½ cup water
2 cups sliced canned peaches
1 cup dairy sour cream
Mash cranberry sauce; add raspberry gelatin. Pour 1 ½ cups boiling water over to dissolve the
gelatin. Pour into a 5 ½ cup mold; chill until almost set. Dissolve lemon gelatin in ½ cup
boiling water. Drain peaches, reserving ½ cup syrup; add syrup to gelatin. Stir in sour cream.
Chill until partially set; add peaches; pour over raspberry layer. Chill till firm.
