1 (6 oz.) pkg. cherry Jello
1 (16 oz.) can cranberry sauce
1 (20 oz.) can crushed pineapple, drained
1 pt. sour cream
1 (6 oz.) pkg. raspberry Jello
2 pkgs. frozen raspberries

Dissolve cherry Jello in 1 1/2 cups boiling water. Melt down (in saucepan) cranberry sauce. Add pineapple to cranberry sauce and dissolved Jello. Pour into 9x13 inch (3 quart dish) and refrigerate (overnight if desired). When set, spread sour cream over Jello layer. Refrigerate again.

Dissolve raspberry Jello in 1 1/2 cups boiling water. Add partially frozen raspberries. When it starts to thicken, spread over sour cream. Refrigerate until serving time.

Serves 10-12.