3 oz. pkg. raspberry gelatin
1 c. hot water
1 lb. can whole cranberry sauce
1 c. dairy sour cream
Nut pastry
3 oz. cream cheese
1 c. heavy cream
6 marshmallows, quartered
1/4 c. sugar

Dissolve gelatin in hot water. Cool, stir in cranberry sauce and sour cream and pour into nut pastry shell. Chill until firm. Soften cheese and add cream slowly, blend then stir in marshmallows and sugar. Chill 4 hours. Whip cream and spread over cranberry filling before serving. Makes 8 servings.

NUT PASTRY:

1 c. sifted flour
1 c. coarsely ground walnuts
1 tsp. salt
1/2 c. oil
1 tbsp. cold water

Mix flour, nuts and salt in 9 inch pie pan. Make a well in center and pour in oil and water. Blend with a fork. Press firmly onto bottom and sides of pan. Bake at 400 degrees about 12 minutes or until golden brown.