2 (3 oz.) pkg. lemon gelatin
2 (3 oz.) pkg. raspberry gelatin
2 c. boiling water
2 pt. sour cream
2 (20 oz.) cans crushed pineapple

Dissolve gelatin in boiling water; add sour cream and pineapple plus liquid. Blend well. Turn into a 12 cup gelatin mold. Chill until firm. Makes 12 servings.