1 large pkg raspberry jello 1 small can crushed pineapple (drained) 1 pkg frozen raspberries 8 oz sour cream 1 1/2 c boiling water
MIx water with jello. Pour in remaining ingredients except sour cream. Divide in half, put one half in serving bowl and put into refrigerator to set. Leave remaining half on counter. When the jello in the fridge is set, spread sour cream on top. Pour remaining jello on top of the sour cream and spread.
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