Ingredients
1 pkg. (3 oz.) raspberry gelatin (Jello)
1-1/4 cups boiling water
1 can (1 lb.) whole cranberry sauce
1 cup sour cream
1 9-inch baked pastry shell
1-1/4 cups miniature marshmallows
1/2 cup whipping cream, whipped
1 tbsp. sugar

Directions
Dissolve the gelatin in the boiling water. Add the cranberry sauce and stir to mix. Chill until slightly thickened. Beat in the sour cream with a rotary beater until blended. Chill until partially set.

Spoon the gelatin mixture into the pastry shell. Sprinkle the top with the marshmallows. Fold the sugar into the whipped cream and spread over the top of the pie. Chill until firm.