2 (3 1/2 oz.) pkgs. black raspberry gelatin
2 c. boiling water
1 can whole cranberry sauce
1 (No 2) can crushed pineapple
1 (8 oz.) carton sour cream
1/2 c. pecans, chopped

Mix gelatin with water. Add pecans, cranberries and pineapple. Stir until smooth. Pour into long pan or dish and refrigerate until it begins to thicken. Add the sour cream, stirring with a fork to create a marble effect.