Cranberry Jello Salad

• 1 (6 ounce) boxjello cranberry-raspberry gelatin
• 34 cup boiling water
• 1 (16 ounce) can whole berry cranberry sauce
• 1 (8 ounce) can crushed pineapple, drained
• 8 ounces chopped walnuts (optional)
• 8 ounces sour cream, softened

1. Dissolve Cranberry Rasberry jello in 3/4 cup boiling water.
2. Combine with cranberry sauce, walnuts and pineapple.
3. Refrigerate for 1 hour (take sour cream out of refrigerator now).
4. Stir in sour cream until color is consistent.
5. Pour into mold.
6. Refrigerate over night.
7. Unmold onto a plate.

cranberryraspberry gelatin, boiling water, cranberry sauce, pineapple, walnuts, sour cream

Taken from www.food.com/recipe/cranberry-jello-salad-345348 (may not work)