1 (3 oz.) raspberry Jello
1 c. hot water
1 pkg. frozen raspberries, partially thawed
2 (3 oz.) cream cheese, softened
1 c. sour cream
1 (1 lb.) can whole cranberry sauce
Few grains salt

Dissolve gelatin in hot water. Add raspberries and stir until berries separate. Cream the cheese and gradually blend in sour cream and cranberry sauce. Stir gelatin mixture in gently and add salt. Pour into 9 x 13 pan and freeze. Remove from freezer about 20 minutes before serving and cut into squares. Can be used for a dessert or serve on lettuce for a salad with a little extra sour cream.