Hallelujah Ring - cooking recipe

Ingredients

1 (3 oz.) raspberry or lemon jello
1 (3 oz.) black cherry or peach jello
1 (11 oz.) mandarin oranges
2 c. fresh, frozen or canned fruit
3/4 c. chopped pecans
1 c. sour cream or fruit yogurt

Preparation

In two separate bowls, prepare jellos according to directions using a little less boiling water.
In one, cool with ice cubes; in the other, cool slightly and add the sour cream.
Chill until thickened like cake batter.
Peel, seed, drain and slice fruit. Add half to each jello and the nuts to the jello and sour cream. Pour in layers into a lightly oiled mold or Bundt pan and chill at least 4 hours or overnight.
Unmold on a platter of greens and garnish with fresh fruit.