1 (3 oz.) pkg. cherry Jello
3/4 c. boiling water
1 (16 oz.) can whole cranberries
1 (8 oz.) can crushed pineapple, drained
1 pt. sour cream
3/4 c. boiling water
1 (3 oz.) pkg. raspberry Jello
1 (16 oz.) carton raspberries, thawed

Dissolve cherry Jello in 3/4 cup boiling water. Heat cranberries with juice and add Jello together with crushed pineapple. Pour into 8 x 8 x 2 inch pan, let set until partially firm, then spread sour cream over Jello.

Dissolve raspberry Jello in 3/4 cup boiling water. Add thawed raspberries. When this has started to thicken, spread over the sour cream. Let set and serve on lettuce with mayonnaise. Makes 10 generous servings.