1 (6 oz.) pkg. raspberry jello
1 1/2 c. boiling water
1 can cranberry sauce (jelly)
1 pt. raspberry sherbet
1/2 c. chopped walnuts
1/2 c. sour cream
1 can crushed pineapple

Stir sherbet into dissolved jello. Mix thoroughly. Combine cranberry sauce, pineapple and walnuts in jello mixture and pour into a 9x9x2 pan. Chill until firm. Spread sour cream evenly over the top and serve.