2 c. hot water
2 pkg. (3 oz.) cherry Jello
1 lb. can whole cranberry sauce
1 pt. sour cream
1/2 c. chopped walnuts

Pour hot water over gelatin and stir until dissolved; add cranberry sauce and chill until syrupy. Fold in sour cream with wire whip. Add nuts. Pour into 1 1/2 quart mold. Serves 10 to 12.