1 c. water
1 lg pkg. raspberry jello
1 sm. sour cream
1 (8 oz.) pkg. cream cheese
1 can whole berry cranberry sauce
1 (8 oz.) can crushed pineapple (drain juice/save)
2 cups chopped walnuts

Heat 1 cup water and juice only from canned pineapple. Add Jello and stir till dissolved. Pour into an oblong baking pan (or large aluminum pan). REFRIGERATE for 20 minutes.

In large bowl: cream together sour cream and cream cheese until well blended. In small bowl: add 1 can whole cranberry sauce, fold in 1 can crushed pineapple and walnuts. Mix well. FOLD CREAM CHEESE MIXTURE INTO cranberry sauce mixture. Blend together well. Pour into pan of JELLO and MIX WELL. Refrigerate overnight.

Submitted by: Danielle