1 can whole jelled cranberry sauce
1 lg. box raspberry Jello
1 sm. container sour cream
1 c. chopped pecan pieces
2 c. boiling water

Add 1 cup of boiling water to cranberry sauce and mix with mixer. Add the other cup of water to Jello and dissolve well. Mix Jello with 1 cup of pecan pieces and add to cranberry sauce. Pour 1/2 mixture in 8 x 8 inch glass dish and put in freezer until firm. Spread sour cream over top. Pour the other 1/2 of mixture over top and freezer until firm. Then refrigerate.