3 oz. pkg. black cherry Jello
3 c. hot (boiling) water
3 oz. raspberry Jello
No. 2 can cherry pie filling

TOPPING:

1 c. sour cream
1 1/2 c. miniature marshmallows

Dissolve Jello in hot water. Stir in pie filling while mixture is hot, chill until syrupy. Pour into mold or 9x13 inch pan. Chill until firm.

Mix sour cream and marshmallows for topping. Let stand at least 2 hours. Spread on gelatin.