1 (6 oz.) pkg. raspberry Jello
2 (10 oz.) boxes frozen raspberries
1 sm. can crushed pineapple
1/2 c. chopped nuts
5 c. miniature marshmallows
1/2 pt. sour cream

Dissolve 1 (6 oz.) package raspberry Jello in 3 1/2 cups hot water. (If you use your own raspberries, sweeten.) Add 1 small can pineapple and chopped nuts to raspberry mixture. Let set until slightly thickened. Pour half of mixture on bottom of 9x13 inch pan. Let set. Mix cream and marshmallows and pour over. Top with rest of raspberry mixture.