Spray a 12-cup Bundt pan or Jell-O mold with cooking spray. In a medium bowl, dissolve 1 packet of cherry or strawberry Jell-O with 1½ cups boiling water. Once the Jell-O powder is dissolved, stir in cranberry sauce, breaking it up with a spoon until it’s well combined. Then add undrained crushed pineapple and stir until well mixed. Pour into the Bundt pan or mold.

Refrigerate until set, about 3 to 4 hours. Gently spread a layer of sour cream on the top. Refrigerate at least 1 hour.

Make the last layer. Combine the packet of cranberry or raspberry Jell-O with 1½ cups boiling water. When the Jell-O powder is dissolved, stir in the frozen raspberries.

Carefully spoon the Jell-O/berry mixture into the pan or mold, careful not to disturb the sour cream. You may have a little more Jell-O than you need. Refrigerate pan or mold at least 4 hours or overnight.

When you’re ready to unmold the Jell-O salad, take a clean, dry finger and gently, just slightly, pull the edge of the top of the Jell-O away from the side of the pan or mold, working all the way around the pan and around the center. Dunk the bottom of the pan or mold in a bath of hot water for about 10 seconds, submerging it ¾ of the way up the side, but being careful not to get any water on the Jell-O. Invert onto a serving plate.