Raspberry Salad - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen raspberries
2 (6 oz.) pkg. raspberry jello
1 (20 oz.) can crushed pineapple with juice
2 1/2 c. liquid (1 1/2 c. boiling water + juice from raspberries)
1 c. sour cream

Preparation

Defrost raspberries, strain and reserve juice.
Mix jello and crushed pineapple with liquid.
Add raspberries.
Stir in sour cream.
Pour into a 10-inch mold.
Refrigerate overnight.