1 pkg. raspberry Jello (6 oz. lg.)
1 can whole cranberry sauce
1 can crushed pineapple, 20 oz. (do not drain)
16 oz. sour cream

Dissolve Jello in 3/4 cup hot water. Add and mix cranberry sauce and pineapple. Pour 1/2 of mixture into crystal bowl. Put in refrigerator until jelled (doesn't take long). Keep 1/2 of mixture at room temperature.

When first 1/2 is jelled, spread sour cream on top and pour remaining 1/2 of Jello mixture on top. Dollop a bit of sour cream or whipped cream on top when serving. Serves 8.