8 oz. can crushed pineapple, natural syrup
1/2 env. plain gelatin
3 oz. pkg. raspberry gelatin
1 1/2 c. boiling water
2 c. sour cream
1 lb. can cranberry sauce, whole berry

Drain pineapple; add plain gelatin to syrup; let soak for 5 minutes. Combine raspberry gelatin and boiling water. Add softened plain gelatin; stir until dissolved. Cool. Combine sour cream, drained pineapple, cranberry sauce; beat until well blended. Stir into gelatin mixture. Pour into 8 cup mold; chill until firm.