1 (6 oz.) pkg. raspberry Jello
1 3/4 c. boiling water
1 (16 oz.) can whole cranberry sauce
1 (12 oz.) can crushed pineapple, drained
1 c. sour cream

Dissolve Jello in boiling water. Stir in cranberry sauce and drained pineapple. Chill until partly set. Pour 1/2 mixture in mold and chill until firm - leave other half at room temperature.

Stir sour cream and spread over firm mixture. Gently pour remaining 1/2 over sour cream. Chill overnight.