Raspberry Rave - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen red raspberries (in syrup), thawed
1 can crushed pineapple (packed in juice)
1 c. water
2 (4 oz.) pkg. raspberry jello
1 c. sour cream

Preparation

Have 8 to 10-cup Bundt pan ready.
Drain raspberries and pineapple in sieve.
Press fruit to get 2 cups liquid; set aside. Bring 1 cup water to boil.
Remove from heat and add jello.
Stir until completely dissolved.
Stir in 2 cups reserved liquid from fruit.
Stir in drained fruit and sour cream until blended.
Pour in Bundt pan and refrigerate 8 hours until firm.
Unmold.