1 (6 oz.) raspberry Jello
2 c. boiling water
1 1/3 c. sour cream
2/3 c. cranberry sauce

Pour boiling water on gelatin in bowl. Stir until dissolved. Refrigerate until very thick but not set. Beat in sour cream and cranberry sauce with hand beater. Pour into 5 cup mold. Refrigerate until firm, unmold. Makes 8 to 10 servings.