3 sm. pkg. raspberry Jello
1 1/4 c. boiling water
3 (1 lb.) cans stewed tomatoes with juice

DRESSING:

1 pt. sour cream
1 tbsp. horseradish
1/2 tsp. salt
1/2 tsp. sugar

Mix Jello and water. Chop tomato pieces and add with juice to Jello mixture. Pour into large baking dish and chill until set. Serve with dressing over top or on the side. 12 servings.