Cranberry gelatin is usually available around Thanksgiving, but if you can’t find it, use strawberry instead.
|2 (3-ounce) boxes cranberry gelatin||1 (10-ounce) package frozen strawberries, thawed|
|1 cup boiling water||1 cup (8 ounces) sour cream|
|1 (20-ounce) can diced pineapple|
Put the gelatin into the boiling water and stir to dissolve. Add the canned pineapple, juice included, and the thawed strawberries with all their juices. Stir to combine.
Pour half of the mixture into the bottom of an 8x8-inch square glass dish. Place in the freezer for 10 minutes, then remove and smooth the sour cream over the bottom layer. Pour the remaining gelatin mixture over the top and place in the refrigerator until set.
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