Apple Pecan Salad

Directions

1. 1. Dissolve lemon gelatin in 1-1/4 c. boiling water; cold slightly.
2. Combine lowfat sour cream, mayonnaise, sugar, and lemon juice. Blend mix into lemon gelatin. Refrigeratetill slightly thickened, about 1 hour - and mix in apples and pecans.
3. 2. Meanwhile, dissolve orange gelatin in 1 c. boiling water. Add in apple juice. Pour 2/3 c. of liquid into a 6-c. ring mold. Refrigeratetill set but not hard, about 30 min. Refrigerateremaining orange gelatin mix till slightly thickened.
4. 3. Spoon lemon gelatin mix over orange gelatin in mold and top with remaining orange gelatin. Refrigeratetill hard - at least 4 hrs but overnight if possible to insure a very hard salad and one which will unmold easily.