6 oz. (1 lg.) pkg. cherry Jello
8 1/2 oz. can crushed pineapple, not drained
16 oz. can whole cranberry sauce
8 oz. container sour cream

Dissolve Jello in 2 cups boiling water. Stir in pineapple and juice, chill until partially set. Fold in cranberry sauce. Put into 8 inch square pan. Spoon in sour cream; stir through to give marble effect. Chill; serve on lettuce leaf.