2 (3 oz.) pkgs. red raspberry Jello
1 lb. can crushed pineapple
2 pkgs. frozen raspberries, defrosted
1 pt. sour cream

Dissolve 1 package of Jello in 1 cup boiling water. Add 1/2 can crushed pineapple with juice. Add 1 package defrosted raspberries and juice. Mix and place in bowl and refrigerate until firm. After mold is firm, cover with sour cream and refrigerate until set (about 1 hour). Repeat first step and pour over sour cream.