1/2 c. boiling water
1 (10 oz.) pkg. frozen raspberries
1/8 tsp. salt
1 c. sour cream
1 (3 oz.) pkg. raspberry jello
2 (3 oz.) pkgs. cream cheese
1 (16 oz.) can whole cranberry sauce

Pour boiling water over jello until dissolved. Stir in raspberries. Mix remaining ingredients. Stir in gelatin mixture (will be lumpy). Pour in 8x8 or 9x13 pan. Cover and freeze.