Cranberry Sour Cream Swirl Salad

Cheri Clotiaux Stringer (originally from The Recipe Hall of Fame Cookbook)
Yield: 16 (2x2-inch) squares

A festive salad for holiday meals, but good the year round. A real crowd-pleaser at our United Methodist Women’s holiday luncheon each year. (Nov 2010)

2 (3oz) pkgs cherry or red raspberry gelatin

1 1/2 cups boiling water

1 (15oz) can crushed pineapple

1 (16oz) can whole cranberry sauce (break apart with fork)

1 cup dairy sour cream 

Dissolve gelatin in boiling water. Stir in undrained crushed pineapple and cranberry sauce. Chill until partially set. Spoon into 8-inch square dish. Spoon sour cream on top and stir to swirl. 

Chill until firm. Cut into squares to serve.