1 package (6 ounce size) raspberry gelatin powder 1 1/2 cup boiling water 2 packages (10 oz. size) frozen sweetened raspberries, thawed and drained 2 cans (8 ounce size) crushed pineapple, undrained 1/4 teaspoon salt 1 package (8 ounce size) cream cheese, softened 1/2 cup sour cream
In a bowl, dissolve gelatin in water. Stir in the raspberries, pineapple and salt. Pour half into an 8-cup ring mold coated with non-stick cooking spray; refrigerate for 30 minutes or until firm. Let remaining gelatin stand at room temperature.
In a mixing bowl, beat cream cheese and sour cream until smooth. Carefully spread over gelatin in mold; top with remaining gelatin mixture. Refrigerate for 6 hours or until firm.