1 (6 oz.) pkg. raspberry Jello
1 (16 oz.) can whole cranberry sauce
2 1/2 c. boiling water
2/3 c. sour cream, room temperature
1/2 c. walnuts, chopped

Dissolve Jello in boiling water, cool about 5 minutes. Stir in whole cranberry sauce until dissolved. When consistency is syrupy and still very warm, stir in the room temperature sour cream until evenly blended, add the walnuts and pour into any regular mold.