2 (3 oz.) pkgs. raspberry Jello
2 c. boiling water
1 pkg. frozen raspberries, thawed
1 can jellied cranberry sauce
2 tbsp. lemon juice
1 c. sour cream
1/2 c. powdered sugar

Dissolve Jello in boiling water. Add raspberries and cranberry sauce. Beat (low speed) until well mixed. Stir in lemon juice. Place in 12 x 9 inch pan and refrigerate. Frost with sour cream mixed with powdered sugar just before serving.