1 lg. box raspberry Jello
1 1/2 c. boiling water
1 can cranberry sauce (jellied)
1 lg. can crushed pineapple

Dissolve Jello in water. Add cranberry sauce, chop up and use wire whip to mix. Add pineapple and juice. Stir. Place in 9 x 13 inch pan or Jello mold. Chill. A thin coat of sour cream may be added before serving, if desired. Very good with most meats.