1 (6 oz.) pkg. raspberry Jello
2 c. boiling water
2 cartons frozen whole raspberries
1 sm. can crushed pineapple with juice
1 sm. carton sour cream

Add water to Jello to dissolve. Add raspberries and pineapple, with juice; stir to blend. Put one-half of Jello mixture into pan and put in freezer until firm. Then spread sour cream on chilled Jello and top with rest of Jello. Refrigerate until ready to serve.