2 pkg. frozen raspberries (thawed)
2 tsp. lemon or lime juice
1 lg. pkg. raspberry Jello
1 lg. pkg. cherry Jello
2 c. boiling water
1 pt. sour cream
1 can jellied cranberry sauce
1 (20 oz.) can crushed pineapple with juice
11 x 14 inch glass pan

Combine raspberries, lemon juice and Jello dissolved in 1 cup boiling water. Pour into 11 x 14 inch glass dish. Refrigerate until set. When set, spread sour cream over top. This is the bottom layer.

In another bowl combine cranberry, pineapple, and cherry Jello dissolved in 1 cup boiling water. Refrigerate until beginning to set. When the bottom has set, carefully spoon on this top mixture without disturbing sour cream. Refrigerate until set. Enjoy.

Serves 12 to 20 people. Great for the holidays!