2 (3 oz.) pkgs. raspberry Jello
1 3/4 c. boiling water
1 (20 oz.) can crushed pineapple, undrained
1 (16 oz.) can whole cranberry sauce
1 c. sour cream

Dissolve Jello in boiling water. Stir in can of cranberry sauce until melted. Add undrained pineapple. Pour 1/2 mixture in mold. Chill until firm (1 1/2 hours). Spread with sour cream. Spoon on remaining mixture of Jello (which has been setting at room temperature). Refrigerate.