1 pkg. raspberry Jello
1 c. hot water
1 pkg. frozen red raspberries (partially thawed)
2 (3 oz.) pkgs. cream cheese
1 c. sour cream
1 (1 lb.) can whole cranberry sauce
Few grains salt

Dissolve Jello in hot water. Add raspberries and stir until berries separate. Cream cheese and blend in sour cream and cranberry sauce. Stir Jello in gently and add salt. Freeze in refrigerator tray until firm. Cut into squares or slices and serve on endive or lettuce with or without sour cream.