1 (6 oz.) pkg. raspberry Jello
2 (10 oz.) pkgs. frozen raspberries
1 (13 1/2 oz.) can crushed pineapple
1/2 to 1 c. chopped walnuts
1 c. sour cream

Blend Jello and 2 cups boiling water. Add frozen raspberries and stir until thawed. Add pineapple. Pour half of mixture into pan and let set. Mix nuts with sour cream and pour over set Jello. Add rest of Jello. Let set.