1 1/4 c. boiling water
1 (6 oz.) pkg. raspberry gelatin
1 (10 oz.) pkg. frozen unsweetened whole strawberries, thawed
1 (16 oz.) can whole-berry cranberry sauce
1/4 c. pecan halves
1 (10 oz.) pkg. frozen, unsweetened raspberries, thawed
1 (8 oz.) can crushed pineapple, drained
1 (8 oz.) pkg. cream cheese
1 c. confectioners sugar
1 1/2 c. frozen whipped topping, thawed

In bowl, stir water into gelatin until dissolved; transfer to 8-cup serving bowl. Stir in strawberries, raspberries, cranberry sauce and pineapple. Refrigerate until completely set, 4 hours. In bowl with mixer on high speed, beat cream cheese and sugar until smooth. Fold in whipped topping. If desired, transfer to pastry bag fitted with large star tip.

Pipe rosettes or mound topping around edge of bowl. Garnish with pecans.