1 box raspberry Jello (large)
1 c. boiling water
1 lg. can whole cranberry sauce
1 sm. can crushed pineapple with juice
3/4 c. chopped pecans
2/3 c. 7-Up

Mix Jello in 1 cup boiling water. Add cranberry sauce, pineapple, pecans, and 7-Up. Refrigerate overnight.

TOPPING:

1 lg. pkg. cream cheese, softened
1 1/2 c. Cool Whip
1 1/2 c. 4x sugar

Mix together, spread on Jello. Sprinkle with 1/4 cup pecan nuts.