Cran-Raspberry Jello Salad

Cranberry sauce becomes edible in this yummy dessert/relish.

• Ready In: 4 hrs 10 mins
• Serves: 12

Ingredients

• 1 (6 ounce) box raspberry gelatin powder (or any flavor you like)
• 1 3⁄4 cups boiling water
• 1 (20 ounce) can crushed pineapple
• 1 (16 ounce) can  whole cranberry sauce
• 1  cup sour cream

Directions

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