Instructions: Divide 1 can of the madrilene among 6 to 8 clear sherbet glasses to make a first layer. Place in refrigerator to set. Mash avocados with sour cream, mayonnaise, onion, salt, pepper and lemon juice. Gently spoon half the avocado mixture on the tomato layer, dividing equally among the glasses.

Divide another can of madrilene, pouring it over the avocado making the third layer. Chill until set. Use the second half of the avocado mixture as the next layer. Finish the layers using the third can of tomato madrilene.

Chill until set. Garnish with some leftover avocado mixture or dollop of sour cream.

Yield: 6 to 8 servings.

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