1 (6 oz.) pkg. raspberry Jello
2 c. boiling water
2 (10 oz.) pkg. frozen raspberries
2/3 c. sour cream

Dissolve Jello in boiling water. Add raspberries; mix well. Chill until thickened, but not set. Pour 1/2 thickened Jello into lightly oiled 6 cup mold. Spoon sour cream over Jello. Cover with remaining thickened Jello. Swirl, with knife to marble. Chill 4 hours or longer.