Cranberry Gelatin Salad

This can be made in a large mold, doing the cream layer first so it comes out on top.

Bottom layer:
2 small boxes raspberry or cranberry gelatin
1 1/2 cups boiling water
1 large can crushed pineapple (do not
    substitute tidbits unless you drain them!)
2 large cans whole cranberry sauce

Combine hot water and gelatin, then add the pineapple and the cranberries, mixing well. Pour into a 13 x 9-inch glass pan and refrigerate for 3 hours.

Top layer:
1 cup half-and-half or light cream
1/2 cup granulated sugar
1/2 cup water
1 cup sour cream (do not use fat-free)
1 package Knox gelatine
2 tablespoons hot water
1 teaspoon vanilla extract

Boil half-and-half and sugar, stirring constantly. Remove from heat. Mix gelatine and hot water. Let stand and add to the cream when slightly cooled. Add sour cream, water and vanilla extract, mixing well. Let cool for a few minutes.

Pour carefully over the cranberry mixture. If too hot, the cranberry mixture will bleed into the cream mixture which can be quite pretty. Refrigerate until set.