1 lg. can peach halves, not drained
3/4 c. peach juice
Sm. jar maraschino cherries (no stems)
1 pkg. raspberry Jello
2 pkgs. lemon Jello
1 pkg. black raspberry Jello
1 pt. sour cream
8 oz. cream cheese
1 can crushed pineapple (med.), unsweetened
1 can Cromwell Blueberry Pie Filling
12 c. mold

1st layer - Place 1 cherry inside each peach half - place hole down. 3/4 cup boiling water with raspberry Jello and peach juice. Refrigerate.

2nd layer - 1 1/2 cups water to dissolve lemon Jello. Cool. Mix sour cream, pineapple and juice and cream cheese in separate bowl. Add to cool Jello and mix thoroughly. Pour on first layer. Refrigerate.

3rd layer - Dissolve black raspberry Jello in 3/4 cup boiling water. Add can of blueberries with juice. Add to mold. Refrigerate.