2 (3 oz.) pkg. raspberry gelatin
1 1/4 c. boiling water
1 (20 oz.) can crushed pineapple, undrained
1 can (16 oz.) whole cranberry sauce
3/4 c. cranberry juice
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 c. dairy sour cream

Dissolve gelatin in boiling water. Stir in pineapple, cranberry sauce and juice. Chill until mixture thickens slightly. Fold in pecans and turn into 2-quart serving mold or flat casserole. Chill until firm. When set, beat softened cream cheese until smooth; gradually beat in sour cream until mixture is smooth. Spread over gelatin and chill until serving time.