1 (3 oz.) pkg. raspberry Jello
1 c. boiling water
1 (16 oz.) can whole or jellied cranberry sauce
1 (8 oz.) carton sour cream

Combine Jello and boiling water until dissolved. Add cranberry sauce and mix until blended. Then chill until mixture thickens, not firm. Fold in sour cream. Then refrigerate salad until firm.