3 oz. pkg. cherry gelatin
6 oz. pkg. lemon gelatin
3 oz. pkg. raspberry gelatin
1 sm. can crushed pineapple, drained
14 1/2 oz. can strawberries, thawed
1/2 pt. sour cream
2 c. milk
3 c. boiling water

Bottom Layer: Dissolve cherry gelatin in 1 cup boiling water. Cool. Add pineapple. Pour into bottom of mold.

Middle Layer: Dissolve lemon gelatin in 1 cup boiling water; cool. Beat sour cream and milk together. Combine cooled lemon mixture and sour cream mixture. When bottom layer is firm but slightly sticky to the touch. Gently pour on middle layer.

Top Layer: Dissolve raspberry gelatin in 1 cup boiling water. Cool. Add strawberries. Pour into mold when middle layer is firm but slightly thick to touch. Refrigerate until serving top with whipped topping.