2 (3 oz.) or 1 (6 oz.) pkg. raspberry gelatin
1 3/4 c. boiling water
1 (16 oz.) cranberry sauce (the whole berry sauce can be used)
1 (20 oz.) crushed pineapple, undrained
1 c. sour cream

Dissolve gelatin, stir in cranberry sauce and pineapple until cranberry sauce melts. Chill partly set. Put 1/2 into mold and chill until set. Let rest stand at room temperature. Stir sour cream and spoon over chilled mold then spoon in rest of gelatin mixture. Chill until firm, overnight. Pam spray mold before using.