1 lg. box raspberry jello
1 can cranberry sauce
8 oz. sour cream
Kiwi, optional
Strawberries, optional

Mix 2 cups boiling water with jello. Add a little of this liquid with cranberry sauce to thin. Then add the rest of sauce. Let cool in the refrigerator until softly jelled. Add sour cream and mix again. Pour into Bundt pan; mild and refrigerate. Top with fruit if desired.