1 (6 oz.) pkg. raspberry or wild strawberry gelatin
1 (1 lb.) can whole cranberry sauce
1 c. sour cream
1 can crushed pineapple, drained
1/4 c. lemon juice

Dissolve gelatin in hot water, let chill until slightly thickened. Break up cranberry sauce and stir into gelatin. Add drained pineapple and lemon juice. Pour half of mixture into mold. Spread evenly with the sour cream. Now pour remaining cranberry sauce on top and chill.

NOTE: Sour cream may also be folded into mixture. I find this easier when I do the small individual molds.