Raspberry Sour Cream Jello
1 small pkg. raspberry jello
1 small pkg. black cherry jello
2 sm. Pkgs. Frozen raspberries, thawed
1 small Can crushed pineapple, drained
½ cup chopped pecans
½ pint sour cream
Dissolve jello in boiling water. Mix berries, pineapple and nuts with jello. Pour ½ of mixture into mold. Chill until firm. Keep remaining half at room temperature, stirring occasionally to keep from setting. When first half is set, spread sour cream on top of first layer and gently pour remaining mixture over sour cream. Chill until firm.
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