2 (3 oz.) or 1 (6 oz.) pkg. raspberry or strawberry Jello

Dissolve in 1 1/4 cups boiling water. Add 1 can of cranberry sauce. Mash up in Jello. Add:

16 oz. can crushed pineapple
3/4 c. cranberry juice cocktail

Congeal until firm.

8 oz. cream cheese
8 oz. sour cream
1/2 c. sugar

Mix together well. OPTIONAL: 1/2 to 1 cup chopped nuts may be added to salad before congealing or spread on top of topping.