2 (3 oz.) pkgs. raspberry jello
1 c. (16 oz.) whole cranberry sauce (or applesauce)
2 c. boiling water
1 (10 oz.) pkg. frozen raspberries, partially thawed
1 c. dairy sour cream

Dissolve jello in boiling water and cool. Add cranberries and raspberries. Pour half of mixture into a 6x10 dish or salad mold; chill until firm.

Spread sour cream over top. Pour remaining jello mixture over cream. Chill until firm. Serves 8.