Cranberry-Raspberry JelloŽ Salad

(Doris Bevington)

Note:  9x12-inch pan works great.

2 (3-oz.) packages raspberry JelloŽ
1 3/4 cups boiling water
16-oz. can whole cranberry sauce
20-oz. can crushed pineapple, undrained
1 cup sour cream

Dissolve JelloŽ in boiling water.  Stir in cranberry sauce and crushed pineapple until the cranberry sauce melts and mixes well.  Chill until partially set.  Pour half of the mixture into a ring mold or 9x12-inch pan.  Chill until almost set.  Let the remaining mixture remain at room temperature.  Stir the sour cream and gently pour it over the set JelloŽ.  Gently spread the remaining JelloŽ over the sour cream.   Refrigerate until JelloŽ is firm.