1 (3 oz.) pkg. raspberry Jello
1 c. hot water
1 can whole berry cranberry sauce
1/2 c. chopped celery
1/4 c. chopped nuts
1 c. sour cream

Combine Jello and water and let congeal slightly. Mix cranberry sauce, celery, nuts and sour cream and stir into Jello mix. Pour into mold and refrigerate.