1 pkg. raspberry gelatin (6 oz.)
1 1/2 c. boiling water
2 c. raspberry sherbet
1 can jellied cranberry sauce (16 oz.)
1 can crushed pineapple, drained (15 1/4 oz.)
1/2 c. walnuts, chopped
1 c. sour cream, if desired

Dissolve gelatin in boiling water. Add sherbet; stir until completely blended. Thoroughly mix together cranberry sauce and pineapple. Fold pineapple mixture and walnuts into gelatin. Turn into 9 x 9 pan or mold. Refrigerate until firm. Spread sour cream over top, if desired.