2 (3 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 water. Add undrained pineapple and cranberry sauce, stirring until cranberry sauce melts. Chill 1/2 mixture in mold until set.

Stir sour cream; spread over chilled mixture. Spoon remaining mixture over sour cream. Chill until firm. Unmold on serving plate.