1 (3 oz.) pkg. raspberry gelatin
3/4 c. boiling water
10 oz. frozen raspberries
1/2 tsp. lemon juice
1/2 pt. sour cream
1 (3 oz.) pkg. cherry gelatin
1/2 c. boiling water
8 1/2 oz. can crushed pineapple
8 oz. can whole berry cranberry sauce

Dissolve raspberry gelatin in the 3/4 cup boiling water. Add frozen raspberries and lemon juice. Stir and pour into serving bowl. Put into refrigerator to set.

Dissolve cherry gelatin in the 1/2 cup boiling water. Add undrained pineapple and cranberry sauce and mix (it will be chunky). Put into refrigerator to chill.

Spread sour cream layer on the raspberry Jello mixture. Pour the cranberry mixture on top. Put back into refrigerator until ready to serve. Serves 8.