15 -16 oz. can crushed pineapple
2 pkgs. frozen raspberries
1 1/2 c. boiling water PLUS
1/2 c. raspberry juice
1 lg. pkg. raspberry Jello
1 pt. sour cram

Dissolve Jello in water. Let cool 15 minutes. Drain pineapple and add to Jello. Pour 1/2 into 8 x 10 inch pan. Chill to jell. Spread sour cream on top of Jello. Pour remaining Jello on top. Chill to set.