1 (6 oz.) pkg. raspberry jello
1 3/4 c. boiling water
1 (20 oz.) can crushed pineapple (undrained)
1 can whole cranberry sauce
1 c. sour cream
chopped nuts (optional)

Dissolve gelatin in boiling water. Stir in cranberry sauce until dissolved; add pineapple. Chill until partially set. Pour half of mixture into 6 1/2-cup ring mold. Chill until almost firm. Let remaining jello stand at room temperature. Stir sour cream and spread over mixture. Gently pour the rest of mixture over cream. Chill overnight or several hours.