| Cranberry Raspberry Mold
two 3 ounce packages or one 6 ounce package of pkg. raspberry Jello (sugar-free)
1 3/4 cup of boiling water
one 20 ounce can of crushed pineapple (in own juice)
one 16 ounce can of whole cranberry sauce
1 cup of sour cream (low-fat)
In large bowl, dissolve gelatin in boiling water. Add undrained pineapple and cranberry sauce, stirring until cranberry sauce melts. Chill until partially set. Pour half of mixture into 6 1/2 cup mold. Chill until firm. Let remaining gelatin stand at room temperature. In small bowl, stir sour cream; spread evenly over firm gelatin in mold. Gently spoon the remaining gelatin mixture over top of sour cream layer. Chill until firm. Unmold onto serving plate. Makes 12 servings.
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