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

Dissolve gelatin in boiling water. Stir in cranberry sauce and undrained pineapple. Cranberry sauce melts. Chill until partially set. Pour 1/2 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 mold. Gently spoon remaining gelatin mixture on top of sour cream layer. Chill until firm, several hours or overnight.