Congealed Salad - cooking recipe

Ingredients

2 small pkg. cherry jello
1 large can crushed pineapple, drain and save juice
1 can cranberry sauce (whole cranberry)
8 oz. sour cream

Preparation

Add enough water to pineapple juice to make 1 1/4 cups.
Bring to boil and add jello.
Mix in crushed pineapple and cranberry sauce.
Pour half into glass serving dish and let partially gel. (Leave other half out of refrigerator so it will spread easier later.)
Spread sour cream over gelled salad, then add the remaining mixture on top of the sour cream.