1 (6 oz.) box raspberry Jello
1 c. hot water
1 (16 oz.) can whole cranberry sauce
1 (13 1/4 oz.) can crushed pineapple, drained
2/3 c. pineapple juice
1/2 c. chopped walnuts

TOPPING:

2 (3 oz.) pkgs. cream cheese
1 c. sour cream

Dissolve Jello in hot water and stir well. Stir cranberry sauce and crushed pineapple in bowl with a fork to break up cranberry sauce. Add pineapple juice and walnuts. Pour into a 9"x13" oblong baking dish. Chill until firm.

Soften cream cheese until it is soft enough to mix the sour cream, blend until smooth. Spread over cranberry mixture that is firmly set. Chill at least 30 minutes.