Pineapple Cherry Cake

Provided by Lois Phillips (1998)

1 20 ounce can crushed pineapple, undrained
1 21 ounce can of cherry or blueberry pie filling
1 package yellow cake mix
1/2 cup margarine

Evenly spread pineapple in a greased 9x13" pan
Carefully spread pie filling on top of pineapple
Sprinkle dry cake mix over the top
Dot with margarine
Bake at 350 degrees for 50 to 60 minutes or until top is browned.

Layered Jello

Marie Scheurich (my mom - 1990)

1 16 ounce container of sour cream
1 3 ounce package each:  black raspberry, strawberry, lime, lemon, orange, and cherry jello

Start with black raspberry jello.  Dissolve completely in 1 cup of boiling water.  Divide in half.  Add 1/3 cup of sour cream to half of the jello.  Whip with a fork or whisk until blended.  Port in 8 1/2 x 8 1/2 x 2 1/2 inch glass see-through dish.  Set in refrigerator until jelled.  Then, pour the plain jello over it and let set up.  Repeat with each flavor jello in the same order.  Takes approximately a half day to complete.