This layered salad is a festive addition to your 4th of July
celebration.

2 small pkg. cherry Jell-O
2 small pkg. lemon Jell-O
2 small pkg. raspberry or blackberry Jell-O
1 small can crushed pineapple
14 1/2 can blueberries
1/2 pt. sour cream
2 c. milk
3 c. boiling water

Bottom layer: Dissolve cherry Jell-O in 1 cup boiling
water. Cool. Add pineapple. Pour in bottom of mold
and chill.

Middle layer: Dissolve lemon Jell-O in 1 cup boiling
water. Cool. Beat together with milk and sour cream.
Combine cooled lemon mixture and milk mixture.
When bottom layer is firm but slightly sticky to touch,
gently add the middle layer.

Top layer: Dissolve raspberry Jell-O in 2 cups boiling
water. Cool. Add blueberries. Pour over middle layer
after it is firm but slightly sticky to the touch.