Cran-Raspberry Mold

• 2 (3 oz.) or 1 (6 oz.) pkg. raspberry jello
• 1 3/4 c. boiling water
• 1 (20 oz.) can crushed pineapple, undrained
• 1 (16 oz.) can whole cranberry sauce
• 1 c. dairy sour cream

1. In bowl, dissolve gelatin in boiling water.
2. Add undrained pineapple and cranberry sauce, stirring until cranberry sauce melts.
3. Chill until partially set by placing bowl into a larger bowl of ice water, or chill in refrigerator.
4. Pour half of the gelatin mixture into a 6 1/2-cup ring mold.
5. Chill until almost firm.
6. Let the remaining jello stand at room temperature.
7. In small bowl, stir sour cream until smooth; spread evenly over the almost firm jello in mold.
8. Gently spoon remaining jello on top of the sour cream layer.
9. Chill until firm.
10. Unmold onto serving plate. Makes 12 servings.

raspberry jello, boiling water, pineapple, cranberry sauce, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=212491 (may not work)