1 large raspberry Jell-O 1 can whole cranberry sauce 1 large can crushed pineapple, drained 8 oz sour cream
Dissolve Jell-O in 2 cups boiling water. Add cranberry sauce and drained pineapple. Grease mold. Put half the Jell-O mixture in pan. Refrigerate until set. Spread sour cream over set Jell-O. Pour remaining Jell-O (which you leave sitting out) on top of sour cream. Return to refrigerator until set.
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