Spray an 8×8-inch glass baking dish with cooking spray.

In a small pan, blend the unflavored gelatin and milk over medium heat. Remove from heat when steam begins to rise and allow to cool.

In an electric mixer, combine sugar, sour cream, and cool whip. Add the cooled milk mixture and blend until smooth.

Pour half of the creamy mixture into the baking dish. Add a few drops of red food coloring to the remaining cream and spread it over the white layer.

Dissolve raspberry jello in 2 cups of boiling water, stirring until fully dissolved. Let cool to room temperature before pouring over the layered cream.

Place in the refrigerator and chill for 2-4 hours until the jello sets.