1 pkg. cherry or strawberry Jello (3 oz.)
1 can (1 lb.) crushed pineapple, drain
2 pkg. raspberry Jello (3 oz.)
1 can (1 lb.) whole cranberry sauce
1 pt. sour cream
2 pkg. frozen raspberries

Dissolve the strawberry Jello in 3/4 cup of boiling water. Heat the cranberry sauce and add the crushed pineapple. Mix and let stand in flat dish. Spread the sour cream over the set mixture and let set for 1 hour in refrigerator. Dissolve the raspberry gelatin in 1 1/2 cups boiling water. Add the frozen raspberries. Pour this mixture over the sour cream and let set. Serves 12-15.