1 16 ounce whole cranberry sauce 1 20 ounce can crushed pineapple 2 3oz pkgs rapberry gelatin 8oz cream chesse softened 1 cup sour cream 1/2 cup sugar 1/2 cup chopped pecans

Drain cranberry sauce and pineapple, reserving juices. Add enough water to make 2 cups. Bring to a boil in a large sauce pan. Remove from heat. Stir in gelatin until dissolved. Let stand until cool. Add pineapple and cranberry sauce, mix well. Spoon into a Pretty glass serving dish. Chill until firm. Combine cream cheese, sour cream, sugar and pecans in bowl; mix well. Spread over congealed layer. Chill until serving time.