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

In bowl, dissolve gelatin in boiling water. Add undrained pineapple and cranberry sauce, stirring until cranberry sauce melts. Chill until partially set, by placing bowl into a large bowl of ice water or chill in refrigerator. Pour 1/2 of the gelatin mixture into a 6 1/2 cup ring mold. Chill until almost firm. Let the remaining gelatin stand at room temperature.

In small bowl, stir sour cream and spread evenly over the almost firm gelatin in mold. Gently spoon the remaining gelatin mixture on top of the sour cream layer. Chill until firm. Unmold onto serving platter.