1 lg. pkg. lime Jello
1 lg. pkg. raspberry Jello
1 lg. crushed pineapple in juice
1 (16 oz.) carton sour cream
2 boxes or 1 bag frozen raspberries

Dissolve lime Jello in 2 cups boiling water. Add pineapple and juice. Pour in 9 x 13 inch pan. Chill, after it is set spread sour cream to make 2nd layer. Boil 2 cups water and dissolve raspberry Jello. Add frozen raspberries. Carefully spread over sour cream layer. Chill.