Cran-Raspberry Mold

1. 1

   In bowl, dissolve gelatin in boiling water.

2. 2

   Add undrained pineapple and cranberry sauce, stirring until cranberry sauce melts.

3. 3

   Chill until partially set by placing bowl into a larger bowl of ice water, or chill in refrigerator.

4. 4

   Pour half of the gelatin mixture into a 6 1/2-cup ring mold.

5. 5

   Chill until almost firm.

6. 6

   Let the remaining jello stand at room temperature.

7. 7

   In small bowl, stir sour cream until smooth; spread evenly over the almost firm jello in mold.

8. 8

   Gently spoon remaining jello on top of the sour cream layer.

9. 9

   Chill until firm.

10. 10

    Unmold onto serving plate. Makes 12 servings.

No additional tips available.