1 (6 oz.) pkg. raspberry gelatin
1 tsp. plain Knox gelatin
2 c. boiling water
1 c. cranapple juice
1 (8 oz.) can crushed pineapple, undrained
1 c. diced celery
1 (16 oz.) can whole cranberry sauce
1 1/2 c. pecans (divided 1 c. & 1/2 c.)

Dissolve flavored and plain gelatin in boiling water. Cool, then add 1 cup chopped pecans. Pour into oiled 13 x 9 inch casserole and refrigerate until set.

TOPPING:

1 (3 oz.) pkg. cream cheese
1 c. sour cream
1/2 c. chopped pecans

Beat cream cheese and sour cream (room temperature). Spread over gelatin mixture and sprinkle with 1/2 cup pecans and refrigerate.

Clearwater, Florida