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1 (3-ounce) package raspberry gelatin

2 cups boiling water

1 (10-ounce) box frozen raspberries

2 cups sour cream

1 (3-ounce) package cherry gelatin

1 (8-ounce) can crushed pineapple, drained

1 (16-ounce) can whole cranberry sauce

1. Dissolve raspberry gelatin in 1 cup hot water. Add frozen raspberries and stir until well mixed. Pour into a glass bowl. Refrigerate until almost firm.
2. Spread sour cream over firm gelatin. Refrigerate.
3. Dissolve cherry gelatin in 1 cup hot water. Stir in crushed pineapple and cranberry sauce. Chill until partially set.
4. Spoon cherry gelatin mixture over sour cream layer. Chill until firm.

Makes 8 to 10 servings.