1 pkg. raspberry Jello (lg.)
1 1/2 c. boiling water
2 pkgs. frozen raspberry (10 oz. each)
1 tsp. lemon juice
1 pt. sour cream
1 pkg. cherry Jello (lg.)
1 c. boiling water
1 can crushed pineapple (lg.)
1 can whole cranberry sauce

Dissolve raspberry Jello in 1 1/2 cups boiling water. Add frozen raspberry and lemon juice. Stir to thaw raspberry. Pour into 13 x 9 inch dish. Chill firm. Cover with sour cream. Dissolve cherry Jello in 1 cup boiling water. Add pineapple and cranberry sauce. Mix well. Allow to thicken slightly. Then pour on top of sour cream. Chill thoroughly.