1 1/2 c. boiling water
1 lg. pkg. raspberry Jello
Dash of salt
10-12 oz. pkg. frozen raspberries
16 oz. crushed pineapple (including juice)
1 pt. sour cream

Dissolve Jello in water. Add frozen raspberries and salt and stir until mixed; add pineapple. Place 1/4 of mixture in a Jello mold and let set in refrigerator. After it sets, spread 1/2 pint of the sour cream over set Jello, then pour 1/2 of the remaining Jello mixture over sour cream. Let Jello set and repeat with remaining sour cream and Jello. Do not chill reserved Jello until poured into mold by layers. Serves best in a Tupperware Jello mold. Fill Jello mold design with sour cream. Serves 8-10.