1 lg. pkg. raspberry Jello
2 c. hot water
1 c. sour cream
1 can jellied cranberry
1 c. chopped pecans

Mix jellied cranberry and 1 cup hot water in blender until liquid and smooth. Dissolve Jello in 1 cup boiling water. Add cranberry mixture and pecans to Jello. Put 1/2 the mixture in a 7 1/2 x 11 1/2 pan and chill in freezer until firm (30 to 35 minutes). Spread sour cream over top of chilled mixture. Add second half of gelatin mixture over sour cream and refrigerate until firm. Cut in squares and serve on lettuce.