FULL RECIPE: (Serves 24-30)
6 c. boiling water
3 (6 oz.) pkgs. raspberry jello
4 c. dairy sour cream
2 (#1) cans whole cranberry sauce

HALF RECIPE:

3 c. boiling water
1 lg. and 1 sm. pkg. raspberry jello
2 c. dairy sour cream
1 can whole cranberry sauce

Pour boiling water over gelatin, stirring until gelatin is dissolved. Chill until very thick, but not set. With rotary beater, beat in sour cream and cranberry sauce. Divide mixture between 2 baking pans 13x9x2 inches. Chill until firm.