2 (3 oz.) pkg. raspberry Jello
2 c. hot water
1 c. cold water
1 sm. can mandarin oranges
1 c. drained crushed pineapple
2 (1 lb.) cans whole cranberries
1/2 c. nuts

Dissolve Jello in hot water. Add remaining ingredients. Place in a 9 x 13 inch pan. Chill until firm. Spread topping on firm salad. Refrigerate 1 day ahead.

TOPPING:

1 c. sour cream
1/4 c. sugar
1 (8 oz.) pkg. softened cream cheese