2 (3 oz.) or 1 (6 oz.) pkg. raspberry or cherry gelatin
2 c. boiling water
1 (20 oz.) can crushed pineapple
1 (16 oz.) can whole cranberry sauce
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) carton sour cream
1 c. sugar
1 tsp. vanilla
Chopped nuts (optional)

Dissolve gelatin in boiling water. Drain pineapple, reserve juice, then add enough cold water to make 1 cup liquid. Add to gelatin mixture. Stir in pineapple and cranberry sauce. Put in refrigerator until firm.

Make mixture of cream cheese, sour cream, sugar, and vanilla and put on top of gelatin. Top with chopped nuts, if desired. Serves 12.