Raspberry Cranberry Salad - cooking recipe

Ingredients

1 large pkg. raspberry jello
1 1/2 c. boiling water
2 pkg. frozen raspberries (10 oz.)
1 large pkg. cherry jello
1 can crushed pineapple
1 pint sour cream
1 c. boiling water
1 can whole cranberries
1 tsp. lemon juice

Preparation

Dissolve raspberry jello in 1 1/2 c. boiling water.
Add frozen raspberries and lemon juice.
(Set dish in hot water or it will harden to quickly.)
Pour into 9x13-inch pyrex dish.
Chill until firm.
Meanwhile, dissolve cherry jello in 1 c. boiling water.
Add pineapple and cranberry sauce.
Allow mixture to chill slightly. Spread sour cream over first mixture and then pour cherry-pineapple mixture over it.
Chill thoroughly.
Best if made the day before. This recipe can be cut in half by using 3 oz. pkg. of jello, 1 pkg. raspberries, 1/2 can of cranberries and 1/2 can crushed pineapple.