2 (3 oz.) pkg. cherry Jello
1 (16 oz.) can whole cranberry sauce
1 (8-1/2 oz.) can crushed pineapple
1 c. sour cream

Dissolve Jello in 2 cups boiling water. Stir in pineapple. Chill until thickened. Fold in cranberry sauce and spoon into an 8-inch square pan. Spoon sour cream on top and stir to marble through. Chill until firm, cut into squares. Makes 6 to 8 servings.