1 (6 oz.) raspberry jello
1 1/2 c. boiling water
1 (8 oz.) crushed pineapple
1 can cranberry sauce (whole)
1 c. chopped walnuts
1 (8 oz.) cream cheese
1 (8 oz.) sour cream
3/4 c. water

Dissolve gelatin in boiling water; add water, drained pineapple and cranberry sauce. Mix well; chill until almost set. Add nuts. Pour into serving dish or mold (a Bundt pan works well); set. When set, whip cream cheese and sour cream. Frost jello.