1 (3 oz.) pkg. raspberry-flavored gelatin
2 c. boiling water, divided
1 (10 oz.) pkg. frozen raspberries in syrup
1 1/2 c. sour cream
1 (3 oz.) pkg. cherry flavored gelatin
1 (20 oz.) can crushed pineapple, drained
1 (16 oz.) can whole-berry cranberry sauce

Dissolve raspberry gelatin in 1 cup boiling water. Add raspberries and stir until berries are thawed and separated. Pour into a 13 x 9-inch pan; chill until set. Carefully spread with sour cream; chill. Dissolve cherry gelatin in remaining boiling water. Add pineapple and cranberry sauce; mix well. Allow to thicken slightly. Carefully spoon over sour cream mixture; chill. Cut into squares and serve on lettuce leaves, if desired.

Yields 12 to 16 servings.