3 (3 oz.) pkgs. blackberry, grape, or black raspberry Jello
1 (3 oz.) pkg. lemon Jello
1 1/2 c. boiling water
1 (16 oz.) container sour cream
2 c. applesauce
1 (15 oz.) can blueberries in heavy syrup

Dissolve Jellos in boiling water. Use a wire whisk. Add sour cream. Mix well until dissolved, using whisk. Add applesauce, blending well. Add blueberries and syrup; blend well. Pour in an 8 cup Jello mold (oil, if desired). Chill at least 6 hours or overnight.