1 6-oz box raspberry jello
2 cups boiling water
1 can whole cranberry sauce
8 ozs sour cream
Mix jello and boiling water till jello is dissolved. Stir in cranberry sauce until dissolved into jello mixture. Add sour cream and "chop" in with spatula. Do not mix in -- sour cream chunks will float to top of jello. Pour into 6-cup glass serving dish and refrigerate overnight. Cut into squares to serve.
Notes: A holiday favorite!
Serving Ideas: Good with chicken, turkey or pork.