1 (3 oz.) pkg. strawberry gelatin
1 1/4 c. boiling water
1 (1 lb.) can whole cranberry sauce
1 c. dairy sour cream
1 1/4 c. tiny marshmallows
1 tbsp. sugar
1/2 c. whipping cream
1 (9 inch) baked pastry shell

Dissolve gelatin in boiling water; add cranberry sauce. Chill until slightly thickened. Beat in sour cream with rotary beater until blended; chill until partially set. Spoon into pastry shell. Sprinkle marshmallows on top. Fold sugar into whipped cream; spread over pie. Chill until firm. Yield: 6 servings.