6 oz. raspberry gelatin
1 3/4 c. boiling water
1 (16 oz.) whole cranberry sauce
1 (20 oz.) can crushed pineapple, undrained
1 c. dairy sour cream

Dissolve gelatin in boiling water. Stir in cranberry sauce and undrained pineapple until cranberry sauce melts. Chill until partially set. Pour half of the mixture into a 6 1/2 cup ring mold, chill until almost firm (let remaining gelatin stand at room temperature).

Stir sour cream, spread evenly over gelatin in mold. Gently spoon remaining gelatin mixture on top of sour cream layer. Chill until firm, several hours or overnight. Makes 12 servings.