1 pkg raspberry jello ( large size) 1 large can crushed pineapple 1/2 c chopped nuts 2 pkg frozen raspberries TOPPING 1 pkg miniature marshmellows 1 lg sour cream 1 T lemon juice
Dissolve jello in 2 cups boiling water. Add 1/2 cup cold water. Mix in the rest of the ingrediants, including juice. Por into 13 x 9 pan. TOPPING Mix all the ingrediants for topping with spoon in large bowl. Cool in refridgerator while Jello hardens. Beat with mixer until well mixed. Spread over jello.
