Layered Cranberry Salad - cooking recipe

Ingredients

1 can jellied cranberry sauce
1 c. walnuts
1 c. (8 oz.) sour cream
2 (3 oz.) pkg. raspberry jello
1 c. hot water
1 c. boiling water

Preparation

Mix cranberry sauce with hot water in a blender until smooth. In another bowl mix 2 jello packs and 1 cup boiling water until dissolved.
Add cranberry mixture and nuts.
Pour 1/2 mixture in 8-inch square pans and chill until firm in the freezer (30 to 35 minutes).
Spread sour cream on top of firm jello mixture.
Add remaining jello mixture by pouring slowly into the corner of the pan.
Refrigerate until firm.
This can be doubled for a 13 x 9-inch dish.