INGREDIENTS
First Layer:
1 pkg cherry gelatin
1 cup boiling water
1 cup cherry juice
1 large can bing cherries, pitted
Second Layer:
2 pkgs lemon gelatin
2 cups boiling water
1 pint sour cream
1 lb can crushed pineapple, drained
Third Layer:
1 pkg cherry gelatin
1 3/4 cups pineapple juice, cherry juice and water combined
DIRECTIONS
Make first layer and chill to set before adding the next layer, and chill that on top of the first one before adding the third layer. Make in a 10 or 12 cup mold.