1 (16 oz.) can whole cranberry sauce
2 (3 oz.) pkgs. or 1 (6 oz.) pkg. raspberry flavored gelatin
1 3/4 c. boiling water
1 (20 oz.) can crushed pineapple
1 c. dairy sour cream

In bowl, dissolve gelatin in boiling water. Add undrained pineapple and cranberry sauce, stirring until cranberry sauce melts. Chill until partially set by placing bowl into a larger bowl of ice water or chill in refrigerator. Pour half of the gelatin mixture into a 6 1/2 cup ring mold. Chill until almost firm. Let the remaining gelatin stand at room temperature. In small bowl, stir sour cream; spread evenly over the almost firm gelatin in the mold. Gently spoon the remaining gelatin mixture on top of sour cream. Chill until firm. Unmold onto serving plate. Makes 12 servings.