Pineapple Sour Cream Jello Mold (with maraschino cherries and walnuts)

1 (6 oz.) pkg. lime Jello
1 (20 oz.) can crushed pineapple
1 cup boiling water
1/2 cup chopped walnuts
1/3 cup maraschino cherries; drained, rinsed, and chopped
1 cup sour cream

Dissolve Jello with boiling water. Add pineapple with juice and place in refrigerator.

Take Jello out of refrigerator - it will not be firm, but slightly cool. Mix sour cream with Jello, beating until thoroughly blended.

Add nuts and cherries; mix again. Pour into mold and refrigerate for at least 3 hours or overnight.