2 pkgs. raspberry or strawberry Jello
1 1/2 c. hot water
1 1/2 c. pkg. frozen raspberries or strawberries
10 oz. (or smaller) can crushed pineapple, undrained
1 c. sour cream
1/2 c. chopped pecans or walnuts

Pour 1/2 of mixture into lightly oiled 9 inch square pan and let set. Mix remaining half with sour cream and nuts. Pour over first layer. 12 servings.