1 (6 oz.) pkg. raspberry Jello
1 c. boiling water
2/3 c. fruit juice
1 (16 oz.) can whole cranberry sauce
1 1/2 c. undrained crushed pineapple
1/2 c. chopped nuts
2 (3 oz.) pkg. cream cheese
1 c. sour cream

Dissolve Jello in hot water, add fruit juice and pour into 9 x 13 inch dish. Add cranberry sauce, pineapple and nuts. Chill until firm. Spread with cream cheese topping. Chill at least 30 minutes before serving.