1 (6 oz.) pkg. cherry Jello
1 c. boiling water
1 can (13 oz.) crushed pineapple
1 can whole cranberry sauce
1 pt. sour cream
1 (6 oz.) pkg. raspberry Jello
1 1/4 c. boiling water
2 pkg. frozen raspberries (10 oz. each)
1 tsp. lemon juice

Make cherry Jello with boiling water. Add crushed pineapple and canned cranberry sauce. Let stand and set. Then spread with the pint of sour cream.

Make raspberry Jello with boiling water. Add 2 packages of frozen raspberries and lemon juice. Cool until nearly set. Then put on top of sour cream as the third layer. Let chill thoroughly. Serve cold on salad leaves.