2 (3 oz.) pkg. raspberry gelatin
1 3/4 c. boiling water
1 (20 oz.) can crushed pineapple
1 (16 oz.) can whole cranberry sauce
1 c. dairy sour cream

In bowl dissolve gelatin in boiling water. Add undrained pineapple and cranberry sauce. Chill partially. Pour half of the gelatin mixture into a 6 1/2 cup ring mold. Chill until firm. Let the remaining gelatin stand at room temperature.

In small bowl stir sour cream and spread evenly over firm gelatin in mold. Gently spoon remaining gelatin mixture on top of sour cream layer. Chill until firm.

Unmold onto serving plate. Makes 12 servings.