Cranberry-Raspberry Mold - cooking recipe

Ingredients

4 c. boiling water
2 pkg. (6 oz. each) raspberry flavor gelatin
2 2/3 c. (16 oz.) sour cream
1 1/3 c. (16 oz.) whole cranberry sauce

Preparation

Pour boiling water on gelatin in bowl; stir until gelatin is dissolved.
Refrigerate until thick, but not set.
Beat in sour cream and cranberry sauce with hand beater.
Pour into a 9 x 12-inch pan.
Refrigerate until firm.
Makes 16 to 20 servings.