Cranberry Salad - cooking recipe

Ingredients

2 small boxes cherry jello
2 c. boiling water
8 oz. crushed pineapple and juice
16 oz. whole cranberry sauce
8 oz. sour cream
2 heaping Tbsp. Light Cool Whip
2 rounded tsp. sugar

Preparation

Dissolve jello in boiling water.
Cool with 1 3/4 cups ice cubes and cold water.
Add pineapple and juice.
Rake through cranberry sauce with a fork and add to jello mixture.
Pour in 8 x 8-inch container. When slightly jelled, spread and cover over with mixture of sour cream, Cool Whip and sugar.
Serve as is or rake with a fork the sour cream mixture down into the jello.
Chill.