1 (6 oz.) pkg. raspberry Jello
1 (20 oz.) can crushed pineapple
1 c. nuts, chopped (optional)
2 c. (16 oz.) sour cream
1 (12 oz.) Cool Whip

Heat pineapple on medium heat. Add Jello and stir. Remove from heat, let set 20 minutes, and cool. Fold in nuts, sour cream, and Cool Whip. Chill. Serves 10.