1 (6 oz.) pkg. raspberry Jello
2 c. boiling water
2 pkg. frozen red raspberries
1 c. jellied cranberries
1/2 c. chopped walnuts
8 oz. cream cheese, softened
1 c. sour cream

Dissolve Jello in hot water. Stir in cranberry sauce, raspberries and walnuts. Spread in a 9 x 13 inch pan and chill until jelled. Whip the cream cheese until creamy. Add sour cream and spread over the top of the salad. Can be topped with more chopped nuts or reserved berries for color. Serves 12.