1 pkg. raspberry Jello
1 pkg. frozen raspberries, thawed
1 c. boiling water
3/4 c. raspberry juice

SECOND LAYER:

1 c. coffee cream
1/2 c. sugar
1 pkg. gelatin
1/4 c. water
1 c. sour cream
1 tsp. vanilla

THIRD LAYER:

1 pkg. lime Jello
1 c. boiling water
1 sm. can crushed pineapple
1 banana, sliced
2 heaping tbsp. sour cream

Dissolve Jello in 1 cup boiling water and scant 3/4 cup raspberry juice drained from thawed raspberries. After cool, add raspberries; pour in mold and when set, heat together cream and sugar, but do not boil. Dissolve 1 package plain gelatin in 1/4 cup cold water. Add to warm cream and stir; when cool, add 1 cup sour cream, 1 teaspoon vanilla, and beat well. Pour this on top of bottom layer. Let set.

Dissolve Jello in 1 cup boiling water and scant 3/4 cup pineapple juice drained from can of pineapple and then pineapple. Beat in sour cream, add sliced banana. Add this third layer and let set. Serves 8.