1 (20 oz.) can crushed pineapple in juice
1 (6 oz.) pkg. strawberry gelatin
1 c. water
1 (1 lb.) can whole berry cranberry sauce
2 c. sour cream

Drain pineapple, reserving all of the juice. Add juice to gelatin in a 2-quart saucepan. Stir in water. Heat to boiling, stirring to dissolve gelatin. Remove from heat.

Blend in cranberry sauce. Chill until mixture thickens slightly. Blend in sour cream. Fold in crushed pineapple. Pour into molds. Chill until firm.