Cranberry Mold - cooking recipe

Ingredients

16 oz. can whole cranberry sauce
20 oz. can crushed pineapple, drained
1 c. nuts, chopped
2 (3 oz.) pkg. strawberry Jell-O
1 3/4 c. boiling water
1 c. sour cream

Preparation

Dissolve Jell-O; stir into cranberry sauce and pineapple. Stir with a fork.
Add walnuts.
Chill until partly set, then pour half of mixture in Bundt pan and chill until firm.
Let remaining half stand at room temperature.
When first half is firm, spread sour cream evenly over the gelatin in mold.
Gently spoon remainder of the mixture over top of sour cream.
Chill overnight. Makes 12 servings.