6 oz. pkg. raspberry gelatin
1 1/2 c. boiling water
1 pt. raspberry sherbet
1 (16 oz.) can cranberry jelly sauce
1 (13 1/4 oz.) can crushed pineapple, drained
1/2 c. chopped walnuts
1 c. dairy sour cream

Following package directions, dissolve gelatin in 1 1/2 cups boiling water. Add sherbet; stir until completely blended. Thoroughly mix together jelly sauce and pineapple. Fold pineapple mixture and walnuts into gelatin. Turn into 9"x9"x2" dish. Refrigerate until firm. Before serving, evenly spread sour cream over top. Cut into 12 portions. Serves 12.