1 cn Jellied Cranberry Sauce

      1 c  Sour Cream

      2    Package Raspberry Jello

           -(3 oz size)
  2 3/4 c  Water (1 1/2 cup boiling)

   Use the boiling water to disolve the packages of raspberry jello. Add cold
  water ( 1 1/4 cups) to help it set up. Let it set (in fridge is okay) until
  it's good and syrupy. Meanwhile, use blender to blend cranberry sauce and
  sour cream thoroughly. Blend jello in carefully (it makes for a FULL
  blender!). Pour into dishes, mold, whatever! Sets in about 7 hours or so,
  but is best made a day ahead.
   I also served this at a Christmas get-together in Dayton, and they asked
  for the recipe!! I'll let that be my recomendation for it! Welcome to the
  Echo, and I'll be watching to see what answers you get on the software!
   Posted on Cooking Echo by Robert Skaer on 12-30-92
   MM by Cathy Svitek