Cranberry Raspberry Mold

2 cups boiling water

1 6oz pkg raspberry Jello

1 1/3 cups sour cream

¾ cup whole cranberry sauce. 

Pour boiling water on Jello in bowl, stir until dissolved. Refrigerate until very thick but NOT set. Beat in sour cream and cranberry sauce with hand mixer and pour into 5 cup mold. (Or just put in a pretty bowl)

Refrigerate until firm then unmold(or leave in bowl) Serves 8-10