1 each of 4 oz. pkg. lemon and raspberry jello
2 c. water
1 can plain cranberry sauce mashed (not the whole berry kind)
10 oz. frozen raspberries thawed enough to separate them
7 oz. sprite

Add jellos to water and bring to boil; dissolve stirring constantly. Remove from heat and stir in berries; add cranberry sauce and put in your serving bowl. Gently add Sprite; chill overnight and add topping.

Topping:

1 c. pineapple juice
1/2 cup sugar
1 beaten egg
2 tbsp. cornstarch
1 tsp. butter
2 c. Cool Whip

Combine all except Cool Whip and cook in double boiler until thick. Chill 1 hour; fold in Cool Whip and spread on gelatin.