1 (6 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. sour cream

In bowl dissolve gelatin in boiling water. Then add undrained pineapple and cranberry sauce, stirring until melted. Chill until partially set. Pour half the gelatin mixture into 6 1/2 cup ring mold. Chill until almost firm. Let the remaining gelatin stand at room temperature.

In a small bowl stir sour cream thoroughly to achieve a better spreading consistency. Spread evenly over the firm gelatin mixture. Gently spoon remaining gelatin on top of the sour cream layer. Chill until firm. Invert onto serving platter. Enjoy!