1 (6 oz.) pkg. raspberry Jello
1 1/3 c. boiling water
1 (16 oz.) can jellied cranberry sauce
12 oz. crushed pineapple
1 c. sour cream

1. Dissolve Jello in boiling water.

2. Stir in cranberry sauce and undrained pineapple until cranberry sauce melts.

3. Chill half to 3/4's of mixture in a fancy bowl.

4. When chilled Jello has set, spread sour cream over it and add rest of Jello mixture. Chill until firm, overnight. Serves 12.