3 (3 oz.) pkg. cherry gelatin
2-1/2 c. boiling water
1 can crushed pineapple (8.75 oz.)
1 can whole cranberry sauce (1 lb. can)
1 c. (8 oz.) dairy sour cream

Dissolve gelatin in boiling water. Stir in pineapple. Chill mixture until it is slightly thickened. Stir in cranberry sauce. Alternate layers of gelatin mixture and sour cream in mold, drawing a spatula through it to create a marbleized appearance. Refrigerate.

Serves 10-12.