2 (3 oz.) pkg. or 1 (6 oz.) pkg. raspberry Jello
1 3/4 c. boiling water
1 (16 oz.) can whole cranberry sauce
1 (20 oz.) can crushed pineapple, undrained
1 c. dairy sour cream

Dissolve gelatin in boiling water, stir cranberry sauce into gelatin until sauce melts, add undrained pineapple. Chill until partially set. Pour half of mixture into 6 1/2 cup rind mold; chill until almost firm (let remaining gelatin stand at room temperature). Stir sour cream, spread evenly over gelatin in mold. Spoon remaining gelatin on top of sour cream. Chill until firm, several hours or overnight.