Ruby Red Raspberry Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. raspberry Jell-O
2 c. boiling water, divided
1 (10 oz.) pkg. frozen raspberries in syrup
1 1/2 c. sour cream
1 (3 oz.) pkg. cherry jello
1 (2 oz.) can crushed pineapple, drained
1 (16 oz.) can whole berry cranberry sauce

Preparation

Dissolve raspberry jello in 1 cup boiling water.
Add raspberries and stir until berries are thawed and separated.
Pour into a 13 x 9 x 2-inch pan; chill until set.
Carefully spread with sour cream; chill.
Dissolve cherry jello in remaining boiling water; add pineapple and cranberry sauce.
Mix well.
Allow to thicken slightly.
Carefully spoon over sour cream mixture; chill.