2 pkgs. (3 oz. each) raspberry Jello
1 c. boiling water
2 cans (sm.) crushed pineapple
1 pkg. frozen raspberries
1 pt. sour cream
Chopped nuts

Dissolve 1 package Jello with 1/2 cup water. Add 1 can pineapple and 1/2 package of frozen raspberries. Pour into 9x12 inch pan. Let set.

When set, spread 1/2 of sour cream over Jello. Sprinkle 1/2 chopped nuts over sour cream. Place in refrigerator.

Prepare the other package of Jello as above. Place this mixture on top of the first layer. Let set. Spread remaining sour cream and nuts. Serves 10-12.