Raspberry Rave

Directions

1. 1
   Have 8 to 10-cup Bundt pan ready.
2. 2
   Drain raspberries and pineapple in sieve.
3. 3
   Press fruit to get 2 cups liquid; set aside. Bring 1 cup water to boil.
4. 4
   Remove from heat and add jello.
5. 5
   Stir until completely dissolved.
6. 6
   Stir in 2 cups reserved liquid from fruit.
7. 7
   Stir in drained fruit and sour cream until blended.
8. 8
   Pour in Bundt pan and refrigerate 8 hours until firm.
9. 9
   Unmold.