Cran-Raspberry Salad - cooking recipe

Ingredients

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

Preparation

In bowl dissolve jello in boiling water.
Add undrained pineapple and cranberry sauce, stirring until cranberry sauce melts.
Chill until partially set by placing bowl into a larger bowl of ice water or chill in refrigerator.
Pour half of mixture into a 6 1/2-cup ring mold.
Chill until firm.
Let the remaining gelatin mixture stand at room temperature.