Apricot-Sour Cream

1. 1

   Bring 1 cup nectar to boil.

2. 2

   Sprinkle on 1 package jello; stir until dissolved.

3. 3

   Stir in 1 cup cold nectar.

4. 4

   Pour into lightly oiled mold; chill until set.

5. 5

   Bring remaining cup of nectar to boil.

6. 6

   Sprinkle on remaining package of jello; stir until dissolved.

7. 7

   Stir in evaporated milk.

8. 8

   Spread sour cream on set layer in mold.

9. 9

   Pour jello and evaporated milk on top.

10. 10

    Chill until set.

No nutritional information available.

No additional tips available.