Cran-Raspberry Mold - cooking recipe

Ingredients

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

Preparation

In bowl, dissolve gelatin 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 the gelatin mixture into a 6 1/2-cup ring mold.
Chill until almost firm.
Let the remaining jello stand at room temperature.
In small bowl, stir sour cream until smooth; spread evenly over the almost firm jello in mold.
Gently spoon remaining jello on top of the sour cream layer.
Chill until firm.
Unmold onto serving plate. Makes 12 servings.