Cran-Raspberry Mold

Directions

1. 1
   In bowl, dissolve gelatin in boiling water.
2. 2
   Add undrained pineapple and cranberry sauce, stirring until cranberry sauce melts.
3. 3
   Chill until partially set by placing bowl into a larger bowl of ice water, or chill in refrigerator.
4. 4
   Pour half of the gelatin mixture into a 6 1/2-cup ring mold.
5. 5
   Chill until almost firm.
6. 6
   Let the remaining jello stand at room temperature.
7. 7
   In small bowl, stir sour cream until smooth; spread evenly over the almost firm jello in mold.
8. 8
   Gently spoon remaining jello on top of the sour cream layer.
9. 9
   Chill until firm.
10. 10
    Unmold onto serving plate. Makes 12 servings.