2 (3 oz.) OR 1 (6 oz.) raspberry gelatin
1 3/4 c. boiling water
1 (16 oz.) can whole cranberry sauce
1 (20 oz.) can crushed pineapple, undrained
1 c. sour cream

Dissolve gelatin in boiling water. Stir in cranberry sauce and undrained pineapple until cranberry sauce melts. Chill until partially set. Pour half of mixture into mold - chill until almost firm. Let remaining gelatin stand at room temperature. Stir in sour cream. Spread evenly over gelatin in mold. Gently spoon remaining gelatin over top of sour cream. Chill until firm. Serves 12.