1 (6 oz.) raspberry Jello
1 3/4 c. boiling water
1 (20 oz.) can crushed pineapple
1 (16 oz.) can whole cranberry sauce
1 c. sour cream

Dissolve Jello in boiling water. Add undrained pineapple and cranberry sauce, stirring until cranberry sauce melts. Chill until partially set. Pour half of Jello mixture into 6 1/2 cup ring mold. Chill until almost firm. Let remaining Jello stand at room temperature.

In small bowl, stir sour cream until smooth. Spread evenly on firm Jello in mold. Gently spoon remaining gelatin mixture on top of sour cream layer. Chill until firm and unmold.