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

Dissolve Jello in boiling water. Stir in whole cranberry sauce and UNDRAINED crushed pineapple until cranberry sauce melts. Chill until partially set. Pour HALF of the mixture into a 6 1/2-cup ring Jello mold. Chill until almost firm. Let remaining Jello stand at room temperature. Stir sour cream until smooth. Spread sour cream evenly over Jello in mold. Gently spoon remaining Jello on top of sour cream layer. Chill until firm, several hours or overnight. Makes about 10-12 servings.