1 (6 oz.) pkg. raspberry Jello
2 c. boiling water
1 can whole cranberry sauce
1 c. chopped walnuts
1 pt. sour cream

Dissolve Jello in boiling water and chill until slightly thickened (approximately 1 to 1 1/2 hours). Stir in cranberry sauce and nuts. Swirl in sour cream. Refrigerate at least 2 hours.