2 sm. or 1 lg. pkg. raspberry Jello
1 c. hot water
1 can whole berry cranberry sauce
1/2 c. cold water
1/2 c. chopped walnuts
1 c. sour cream

Mix Jello and hot water until dissolved. Add cranberry sauce, mixed with cold water, to gelatin mix with a wire whip. Pour half in mold (small tube pan). Let set until firm. Spread on sour cream, not smoothly. Sprinkle on nuts. Add enough Jello to cover nuts. Let set again. Add remainder of Jello and let set.