1 (6 oz.) pkg. raspberry Jello
1 3/4 c. boiling water
1 (16 oz.) can jelled cranberry sauce
1 (20 oz.) can crushed pineapple
1 pt. sour cream

Mix together boiling water and Jello. Stir well. Add cranberry sauce. Stir until dissolved. Add pineapple with juice; mix well.

Pour half in a 9"x13" pan and freeze about an hour. Layer sour cream on top of frozen half. Pour remaining cranberry sauce mixture over top; refrigerate until set.

Cottage cheese may be used instead of sour cream.