1 pkg. cherry gelatin
2 pkgs. lemon gelatin
1 pkg. raspberry gelatin
1 sm. can crushed pineapple
1 (14 1/2 oz.) can blueberries
1/2 pt. sour cream
2 c. milk
3 c. boiling water

Dissolve cherry gelatin in 1 cup boiling water. Cool. Add pineapple, mix and pour into the bottom of a gelatin mold. Dissolve lemon gelatin in 1 cup boiling water. Cool.

Beat together milk and sour cream and pour into lemon mixture. When cherry gelatin is firm and slightly sticky to the touch, gently pour lemon mixture over it.