1 (6 oz.) pkg. raspberry gelatin
1 1/2 c. boiling water
1 (16 oz.) can whole cranberry sauce
1 (8 oz.) can crushed pineapple, drained
1/2 c. chopped pecans
1 (3 oz.) pkg. cream cheese
1 (8 oz.) carton frozen whipped topping
Lettuce leaves

Dissolve Jello in boiling water. Add cranberry sauce, stir in; add pineapple and pecans. Pour into square casserole dish and chill.

Mix cream cheese and frozen topping, spread over top. Allow to set in refrigerator. Cut and serve on lettuce leaves. Serves 9.