Holiday Cranberry Jello

Two 3-ounce packages raspberry Jello or One 6-ounce box
1 cup hot water
1 can whole berry cranberry sauce
1 cup nuts, chopped
1 pint sour cream
1 large can crushed pineapple, drained

Mix water and jello together. Cool. Add remaining ingredients that have been blended together. Refrigerate until set in 9 x 9 inch pan or 8-cup mold. (To add a little more holiday flair, add chopped apples and celery.) If you drain your pineapple in primary preparation, you could use 1 cup juice in place of water in Jello mixture. Chill until jelled.

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Cajun Country -- New Iberia, Louisiana