2 (3 oz.) pkgs. or 1 (6 oz.) pkg. raspberry Jello (sugar-free)
1 3/4 c. boiling water
1 (20 oz.) can crushed pineapple (in own juice)
1 (16 oz.) can whole cranberry sauce
1 c. sour cream (low-fat)

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