Confetti Salad

1 (3 oz) orange
1 (3 oz) black raspberry
1 (3 oz) lemon
3 c. boiling water
1 1/2 c cold water
1 (8 3/4 oz) can crushed pineapple
1/2 c. sour cream

Prepare gelatin separately using 1 c. boiling water and 1/2 c. cold water each
(for lemon use 1/2 c. pineapple juice drained)
pour into 8 inch pans to set (orange and raspberry)
cut into 1/2 inch cubes
Fold 2 gelatins into lemon jello, plus pineapple and sour cream, set 1 1/2 qt. mold