2 (3 oz.) pkg. red raspberry Jello
1 1/4 c. boiling water
1 can crushed pineapple
1 can whole cranberries
3/4 c. water

Refrigerate. When jelled enough, place topping on and refrigerate until ready to eat.

TOPPING:

1 (8 oz.) pkg. cream cheese
1/2 pt. sour cream
1/2 c. sugar

Mix together topping ingredients.