Creamy Raspberry Cranberry Jello Salad

Prep your Jello ring mold by greasing it with canola oil or coconut oil to help prevent it from sticking.
Combine the crushed pineapple (with the juice), the cranberry sauce, and the Jello in your saucepan and cook over medium heat until the Jello and cranberry sauce are dissolved. Let cool to room temperature.
Add the sour cream and stir to combine.
Pour into your Jello ring mold.
Seal and store in the refrigerator overnight.
When ready to serve, invert on a plate. Tip: if it doesn’t release easily you can dip the outside of the mold in hot water for a few seconds to help it release.

With a mixer, whip the heavy whipping cream, yogurt, and powdered sugar until stiff peaks form.
Fill the center of the Jello ring with the sweetened whipped cream and decorate with berries.
Serve immediately.