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Ingredients:
3 (3 oz) pkg. raspberry gelatin
2 cups boiling water
2 (16 oz) cans whole cranberry sauce
1 (20 oz) can crushed pineapple
1 (8 oz) pkg. cream cheese
½ cup sugar
1 cup sour cream
Chopped walnuts or pecans
Preparation:
Dissolve gelatins in boiling water. Add cranberry sauce and stir until dissolved. Stir in pineapple. Pour into a 13x9-inch glass pan. Cool and refrigerate until set.
Combine cream cheese, sour cream and sugar and beat until smooth. Spread over gelatin and sprinkle with chopped nuts.
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