2 small boxes raspberry or strawberry jello
1 3/4 c. boiling water
1 can whole cranberry sauce
1- 20 oz. can crushed pineapple (do not drain)
1 carton (1 c.) sour cream

Dissolve jello well in hot water. Stir in cranberries until broken up and mixed. Add crushed pineapple; stir well. Pour half of mixture (3 c.) into serving container (8 x 12) dish. Place in refrigerator until completely jelled. Spread top of jelled mixture with sour cream. Pour remaining half of mixture (un-jelled-left out of refrigerator) over top of sour cream. Refrigerate until top layer is completely jelled.