1 (3 oz.) pkg. raspberry Jello
2 c. hot water
1 sm. box frozen raspberries
1 pt. sour cream
1 (3 oz.) pkg. cherry Jello
1 (#303) can crushed pineapple
1 can whole cranberry sauce

Soften raspberry Jello in 1 cup hot water. Add frozen raspberries and stir until well mixed. Chill until firm. Spread gelatin with sour cream; refrigerate. Soften cherry Jello in 1 cup hot water; add pineapple and cranberry sauce. Chill until firm enough to spoon over sour cream layer. Chill until firm. Serve plain or with salad dressing mixed with whipped cream for fluffiness.