1 (6 oz.) pkg. raspberry jello
2 c. boiling water
1 lg. can crushed pineapple (2 c.)
1 c. whole cranberry sauce
1 tbsp. lemon juice
About 1 c. nuts

Dissolve jello in boiling water. Stir undrained pineapple and cranberry sauce right from cans into jello mixture. Stir in lemon juice and mix well. Chill until thickened, but not set. Stir in nuts and pour into 9x13 pan. Chill until set.

TOPPING:

1 (8 oz.) pkg. cream cheese
1 c. sour cream, room temperature

Beat together until smooth. Spread over chilled salad. Chill again.