2 pkgs. frozen raspberries
2 (3 oz.) pkgs. raspberry Jello
2 c. hot water
Juice of 1 lemon
1 (#2) can crushed pineapple
1 pt. sour cream

Bring hot water to a boil. Pour over Jello, stirring until it is dissolved. Add pineapple, lemon juice and raspberries and stir until berries separate. Add to Jello mixture and pour half into a 9 x 13 inch baking pan and refrigerate until thoroughly set.

Spread sour cream over the layer of Jello and refrigerate again until really firm. Keep remaining Jello mixture at room temperature.

When the first two layers is set firm, carefully pour the remaining room temperature Jello over the first two layers. Refrigerate again until thoroughly set firm.