(Doris Bevington)

Note:  9x12-inch pan works great.

Dissolve Jello® in boiling water.  Stir in cranberry sauce and crushed pineapple until the cranberry sauce melts and mixes well.  Chill until partially set.  Pour half of the mixture into a ring mold or 9x12-inch pan.  Chill until almost set.  Let the remaining mixture remain at room temperature.  Stir the sour cream and gently pour it over the set Jello®.  Gently spread the remaining Jello® over the sour cream.   Refrigerate until Jello® is firm.