1 pkg. (3 oz.) raspberry Jello
3/4 c. boiling water
1 pkg. (10 oz.) frozen raspberries
1 tsp. lemon juice
1/2 pt. sour cream or 1 c. whipped cream

TOP LAYER:

1 pkg. (3 oz.) cherry Jello
1/2 c. boiling water
1 sm. can crushed pineapple
1 c. whole cranberry sauce

Dissolve raspberry Jello in water, add frozen raspberries and lemon juice. Stir to thaw berries which will chill gelatin. Pour into 8 x 8 inch pan (or mold) and refrigerate until firm. When firm spread sour cream or whipped cream on top. Meanwhile dissolve cherry Jello in boiling water. Add pineapple and cranberry sauce. Mix well and allow mixture to chill and thicken slightly. Then pour on top raspberry mixture chill thoroughly before unmolding.

Hint: Look real nice in a clear mold. That way you really don't have to take it out.