Cran-Raspberry Mold

 Cran-raspberry mold

2 (3 ounce) raspberry flavor gelatin

1 ¾ cups boiling water

1 (20 ounce) can crushed pineapple

1 (16 ounce) can whole cranberry sauce

1 cup dairy sour cream

In a bowl dissolve gelatin in boiling water. Add undrained pineapple and cranberry sauce, stirring till cranberry sauce melts. Chill till partially set by placing the bowl into a larger bowl of ice water; or chill in the refrigerator.

Pour half of the gelatin mixture into a 6 ½ cup ring mold. Chill till almost. Firm. let the remaining gelatin stand at room temperature. In a small bowl stir sour cream; spread evenly over the almost-firm gelatin in the mold. Gently spoon the remaining gelatin mixture on top of the sour cream layer. Chill till firm. Unmold onto a serving plate.

Makes 12 servings

NOTE:

I prefer to use a few chopped pecans in the cranberry sauce

Also I prefer to use cream cheese instead of sour cream