2 (6 oz.) pkg. cherry Jello
2 c. boiling water
1 c. cold water
2 (8 oz.) cans cranberry sauce
1 c. sour cream

Dissolve Jello in boiling water. Add in cold water. Refrigerate until slightly gelled. Blend in cranberry sauce and sour cream with hand mixer until it is mixed very well. Pour into 9 x 11 serving dish and refrigerate until completely gelled.