1 (3 oz.) pkg. black raspberry gelatin
1 c. boiling water
1/2 pt. sour cream
1 sm. can crushed pineapple
1 can red raspberries
1 c. broken walnuts

Dissolve gelatin in boiling water; cool. Add sour cream; stir until well mixed. Add undrained pineapple, undrained raspberries and walnuts; pour into a 10 x 6 x 1 3/4 inch baking dish. Chill until firm. Frozen raspberries, thawed, may be used instead of canned raspberries.