1 (6 oz.) pkg. raspberry flavored gelatin
2 c. boiling water
1 (16 oz.) can whole berry cranberry sauce
2 (10 oz.) pkg. frozen sliced strawberries, thawed
1/2 c. pecan pieces
Lettuce leaves
Whipped topping

Empty gelatin into a large mixing bowl. Pour in the boiling water and stir until gelatin is dissolved, add cranberry sauce and break up the pieces with a spoon. Add strawberries and pecans. Stir until well mixed. Pour into a 6 cup ring mold. Cover and refrigerate overnight. To unmold, dip mold into warm water for a few seconds (do not get water on gelatin) unmold onto plate. Place lettuce leaves around salad, refrigerate for 1 hour. Top with whipped topping.