2 sm. or 1 lg. pkg. raspberry Jello
1 3/4 c. boiling water
2 (10 oz.) pkgs. frozen red raspberries
1 (13 1/2 oz.) can crushed pineapple
1 c. sour cream

Dissolve Jello in boiling water, add berries and stir until berries are thawed. Add pineapple with juice. Pour half of mixture into Pyrex pan. Chill until firm. Spoon sour cream over Jello, spread in a layer.

Put into refrigerator until set, about 20 minutes. Then pour remaining Jello mixture over all and chill. Can be made ahead.

Also strawberry Jello and frozen strawberries can be used.