In a large bowl , completely dissolve the Jell-O in BOILING water and stir until well mixed.

To the bowl, add in the thawed raspberries, undrained pineapple, their juices and salt. Mix well.

Pour half of this Jell-O and fruit mixture into a bundt pan or mold sprayed lightly with cooking spray. Chill in the fridge for about 30 minutes until this layer is set.

While the Jell-O mixture is chilling in the fridge, whip the sour cream and cream cheese together until light and airy- about 30 seconds on high speed. Spread the sour cream mixture over the now set Jell-O and fruit layer in the bundt pan. Pour over the remaining jello and fruit mixture cover with plastic wrap and chill four hours or preferably, overnight.

To unmold the Jell-O salad from the mold/pan, hold the mold/pan in a large bowl filled with hot water for about 20 seconds-leaving about a 2-3" rim above the water line. Remove the mold from the water, wiping away any water on the outside of the pan so it does not drip on the serving platter), place a large serving plate over the mold. Invert and giggle the mold. You will hear a plop when the mold releases the Jell-O salad.

Combine the Cool Whip topping or Whipped Cream with the remaining 4oz of Cream Cheese. Serve on the side in an addition small bowl. Fill the center of the Jell-O mold with the fresh berries as pictured above. If you use fresh heavy whipping cream, whip on high until loose peaks form, then add in the cream cheese, whipping until stiff peaks form.

Chill under ready to serve.