1 can crushed pineapple (2 1/2 c.)
1 (6 oz.) pkg. strawberry Jello
3/4 c. sugar
2 c. hot water
2 c. cold liquid (pineapple syrup and water)
1 c. sour cream
1 can whole berry cranberry sauce
1 c. walnuts, chopped/broken
Lettuce or water cress - for garnishing only

Drain pineapple, reserving syrup. Combine Jello and sugar; add hot water and stir until dissolved. Add 2 cups cold liquid. Stir a few tablespoons of Jello mixture into sour cream; return to Jello mixture and chill until partially set. Add pineapple, cranberry sauce and nuts. Pour into mold; chill until firm. Unmold onto serving platter, garnish with lettuce or water cress. Yields 12-16 servings.