6 oz. pkg. raspberry Jello
3/4 c. boiling water
20 oz. can crushed pineapple
1 can whole berry cranberry
8 oz. sour cream

Mix gelatin (melt totally!). Add pineapple. Add cranberry sauce. Cool partially; pour 1/2 mixture into pan; refrigerate until nearly firm. Spread sour cream over gelled mixture. Cover with remaining gelatin mixture and refrigerate until firm.