1 (8 oz.) sour cream
1 (6 oz.) or 2 (3 oz.) pkg. raspberry Jello
1 c. boiling water
1 (16 oz.) can crushed pineapple
1 (16 oz.) can whole cranberry sauce
1 c. chopped apples

Dissolve Jello in water, then add pineapple, cranberry sauce, and apples. Mix thoroughly. Pour 1/2 of mix into mold or pan then refrigerate until it is jellied (leave rest of Jello on counter top). Spread sour cream over refrigerated Jello; pour rest of Jello on top and refrigerate again until set. Can be served as dessert or side dish for poultry.