1 package (3 oz.) raspberry jello
1 10 oz. package frozen raspberries
3/4 cup crushed pineapple-DRAINED
1 small carton sour cream
Dissolve jello in 1 cup boiling water. Add raspberries. Stir to break u frozen clumps. Add pineapple. Stir. Pour 1/2 of this mixture into your mold or serving bowl. Refrigerate until set (20 minutes or so). Spread sour cram on top. Pour remaining jello on top. Refrigerate until set and ready to serve.
I always double the recipe. Purchase enough sour cream to make a good layer.