2 (3 oz.) pkgs. raspberry jello
1 3/4 c. boiling water
1 (16 oz.) can whole cranberry sauce
1 (20 oz.) can crushed pineapple, undrained
1 c. dairy sour cream

Dissolve gelatin in boiling water. Stir in cranberry sauce and the undrained pineapple until cranberry sauce melts; chill until partially set.

Pour 1/2 of mixture into a 6 1/2 cup ring mold; chill until almost firm. (Let remaining gelatin stand at room temperature.) Stir sour cream; spread evenly over gelatin in mold. Gently spoon remaining gelatin mixture on top of sour cream layer. Chill until firm. Makes 12 servings.